Venezuelan Carne Mechada Recipe
Carne mechada, or Venezuelan shredded beef, is a classic dish from Venezuela made with tender pulled beef. It's commonly served with rice as a main course, but also makes a delicious filling for arepas, sandwiches, and empanadas.
Ingredients
For the Beef
- Skirt steak – 2 lb
- Onion (quartered) – 1
For the Sauce
- Oil – 1 tbsp
- Onion (quartered and sliced) – 1
- Red bell peppers (quartered and sliced) – 2
- Garlic – 3 cloves
- Tomatoes (diced) – 2
- Worcestershire sauce – 1 tbsp
- Salt – 1 tsp
- Ground black pepper – ½ tsp
- Cumin – ¼ tsp
- Reserved beef cooking broth – 2 cups
Instructions
- Begin by taking the meat and trimming it, if necessary. Now, cut it into 4 pieces. Transfer the pieces to a medium-sized soup pot and pour water on top.
- Throw in 1 quartered onion and allow it to simmer for about 2 hours. Make sure to get rid of any foam that may form on the surface.
- Once cooked, take out the beef from the water and allow it to cool a little. Keep in mind that you should store 2 cups of the meat broth.
- Next, using two forks, begin to shred the meat. Place aside.
- It’s time to prepare the sauce now. Take a large pan with high sides. Add the oil and heat it over a medium flame. Throw in the onions, peppers and garlic. Cook until the onions become soft. This should take you about 4-5 minutes.
- Now, add the diced tomatoes, Worcestershire sauce, salt, pepper and cumin. Combine all the ingredients well.
- Add the shredded meat and 2 cups of the beef broth. Allow the ingredients to cook until it comes to a boil.
- Lower the flame to a simmer and let the dish cook for an additional 20 minutes. Remember to leave the pan uncovered while it cooks.
- If you are planning on consuming your carne mechada in a traditional Venezuelan manner, along with rice and beans, remember to keep the meat slightly brothy.
Nutrition
Calories: 469kcalCarbohydrates: 10gProtein: 44gFat: 28gCholesterol: 98mgSodium: 360mgFiber: 3gSugar: 1g
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