Colombia powdered beef called Carne en Polvo is considered a staple ingredient in the Andean region of Colombia. Typically made with either skirt steak or flank steak, it has many uses and is a component of Bandeja Paisa considered to be the National Dish of Colombia. This would be excellent for breakfast as well mixed with some veggies and eggs and oh yes that delicious hogao salsa.
Colombia Powdered Beef Carne en Polvo
- 1 pound flank steak
- 5 cups water
- 2 cloves garlic crushed
- 2 Scallions chopped
- ½ cup chopped onion
- ½ teaspoon ground cumin
- Salt and Pepper to taste
- Place the flank steak in a plastic bag and add the garlic, scallions, onion cumin, salt and pepper. Refrigerate for about to 2 hours.
- In a medium pot, place the flank steak and water and bring it to a boil over medium-high heat. Reduce the heat to medium-low and cook the beef for about 1 hour or until the beef is cooked.
- Remove the beef from the water and set aside to let it cool. You can save the water used to cook the beef to make soup or just as a beef stock for other dishes.
- Cut the beef into chunks and place in a food processor. Process until the beef is of a powdered consistency as indicated in the picture.