Carne en polvo — Antioquian finely ground beef
Cook seasoned beef first, then grind it finely for the distinctive Antioquian carne en polvo.
Carne en polvo is an Antioquian beef preparation whose name can be misleading outside Colombia: the beef is cooked in pieces and ground only afterward. Colombia’s Ministry of Culture records it among the components of bandeja paisa and describes a method built around tomato, long onion, cilantro, garlic and spices. The cooked meat is passed through a traditional grinder until very fine.
This four-serving version follows the Ministry’s measured recipe, converting 1½ pounds of beef, two tomatoes, one stalk of long onion, cilantro, garlic and four tablespoons of oil to metric weights. Salt, cumin and pepper are standardized as modest amounts because the source seasons them to taste. The source rests the meat for 10 minutes in a cool place; this version uses the refrigerator for food safety.
The result should be moist, fine and crumbly, with visible flecks of cooked tomato and herbs. It is not raw ground beef, and it is not minced before cooking. The book presents it as one part of bandeja paisa, but says its components may be enjoyed independently. Serve it with an arepa or include it in the larger platter; the beans, rice, chicharrón, sausage, egg, avocado and plantain are separate dishes, not ingredients here.
