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: Tender Braised Shredded Beef with Peppers

Seared beef slow-braised with herbs, ají molido, peppers, and onions until it shreds effortlessly. Served with crispy golden potatoes for a complete, comforting meal.
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Prep Time 20 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 40 minutes
Course Dinner, Main Course
Cuisine Latin American
Servings 6
Calories 520 kcal

Equipment

  • 1 | Large griddle or skillet | for searing
  • 1 | cutting board |
  • 1 | Large baking dish | red or similar
  • 1 | Aluminum foil |
  • 1 | Wide skillet | for potatoes
  • 1 Tongs
  • 1 | Two forks | for shredding

Ingredients
  

  • 3.5 | lbs | beef brisket or chuck roast |
  • 2 | tbsp | dried mixed herbs |
  • 1 | tbsp | ají molido or paprika |
  • 2 | tsp | salt |
  • 1 | tsp | black pepper |
  • 2 | | large red onions | sliced
  • 2 | | red bell peppers | sliced
  • 1 | | green bell pepper | sliced
  • 1.5 | cups | beef broth |
  • 2 | lbs | potatoes | cubed
  • 4 | tbsp | oil | divided

Instructions
 

  • Sear the beef on all sides over high heat until deeply browned.
  • Season the hot beef with dried herbs, ají molido, salt, and pepper.
  • Slice onions and bell peppers and spread them in a large baking dish.
  • Place the seasoned beef on the vegetables and pour in the broth.
  • Cover tightly with foil and bake at 325°F for about 3 hours.
  • Remove foil, rest the meat 10 minutes, then shred with two forks.
  • Meanwhile, fry the cubed potatoes in oil until golden and crisp.
  • Serve the shredded beef and peppers with the crispy potatoes and sauce.
  • Tip: Keep the foil seal tight so the meat stays moist and becomes shreddable.

Notes

Store leftovers in an airtight container in the refrigerator up to 4 days.
Reheat gently on the stovetop with a splash of broth to keep the meat moist.
Substitute smoked paprika plus chili flakes if ají molido is unavailable.
The beef freezes well for up to 3 months; thaw overnight before reheating.