👨‍🍳 Instruktioner

1. 1

   Place the beef chuck roast in a large pot or Dutch oven. Add the quartered onion, bell pepper, smashed garlic cloves, bay leaves, and beef broth. Ensure the beef is mostly submerged.

   💡 Proffstips: You can also add a pinch of cumin for extra flavor.
2. 2

   Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender and easily shreds with a fork.

   ⏱️ 2 to 2.5 hours

   💡 Proffstips: Skim off any foam or impurities that rise to the surface during the first hour of simmering.
3. 3

   Once the beef is tender, carefully remove it from the pot and place it on a cutting board. Reserve the cooking liquid.

   💡 Proffstips: Allow the beef to cool slightly before shredding.
4. 4

   Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the pot with the reserved cooking liquid. Simmer uncovered for another 15-20 minutes, allowing the liquid to reduce and coat the beef, creating a rich sauce.

   ⏱️ 15-20 minutes

   💡 Proffstips: Adjust seasoning with salt and pepper as needed.
5. 5

   While the beef is simmering, cook the white rice. Rinse the rice under cold water. In a medium saucepan, combine the rinsed rice with 4 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender.

   ⏱️ 15-20 minutes
6. 6

   In a separate skillet, heat vegetable oil over medium-high heat. Fry the eggs to your desired doneness (sunny-side up or over-easy are traditional).

   💡 Proffstips: Season the eggs with a pinch of salt and pepper.
7. 7

   Serve the carne desmenuzada hot over a bed of white rice, topped with a fried egg.