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Carne Deshebrada

Prep Time 5 mins
Cook Time 3 hrs


  • dutch oven (iron casserole dish)


  • 1 Kg beef brisket with some fat
  • 1 bone marrow small
  • 2 medium tomatoes cut in half
  • 1 small white onion peeled
  • 2 garlic cloves peeled
  • 2 tbsp salt
  • 2 L water


  • Preheat the oven to 200°C
  • Place the piece of brisket in a dutch oven with a lid with the bone marrow, tomato, onion, garlic, salt and add the water.
  • Place the casserole dish with lid on in the oven and cook for 30 minutes to 200°C.
  • Then lower the heat to 140°C and cook for 3 hrs. Take the pot out of the oven.
  • Shred the piece of brisket with the help of two forks. Remove and fat and sinew. Use straight after or place in frezzable bags and freeze for up to 6 months.
  • Freeze the stock as well. Use the shredded beef with any Mexican dish you fancy cooking.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, shredded beef, basics