In a pot (ideally a pressure cooker) over high heat, sear the beef on all sides. Add half of the onion and garlic cloves to the pot. Cover with enough water or broth to submerge the meat and bring to a boil. Season with salt and pepper.
Carne Mechada (Shredded Beef)
- Total time - 240 minutes
- Prep time - 20 minutes
- Cook time - 220 minutes
- Servings: 6
- Country: Venezuela
Carne Mechada is a centerpiece of Venezuelan cuisine. Although the preparation takes time, it's a dish that almost makes itself. The tender, fall-apart meat with a full-bodied, sweet and savory sauce is an absolute treat that can be used in many ways.
Ingredients
Ingredients for Carne Mechada
- 1000 g beef (flank steak, brisket, or other lean cut, approx. 1 kg)
- 2 pcs onion, sliced
- 4 pcs garlic, whole cloves
- 1 pc red and green bell pepper, sliced into strips
- 2 pcs tomatoes, chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- to taste salt and black pepper
- 2 tablespoons vegetable oil
- sufficient amount water or broth
Instructions
Step 1: Preparing the Beef
Step 2: Cooking and Shredding the Meat
Reduce the heat and simmer, covered, for 2-3 hours, or until the meat is completely tender and falls apart (in a pressure cooker, this takes about 45-60 minutes). Remove the meat and let it cool slightly. Reserve the cooking liquid.
Step 3: Preparing the Sauce
In the same pan or pot, heat the oil and add the remaining onion and bell pepper. Sauté until soft. Add the chopped tomatoes, tomato paste, cumin, salt, and pepper and cook for about 10 minutes.
Step 4: Finishing and Serving
Shred the cooled meat into thin strands using two forks. Add it to the sauce and mix thoroughly. If the sauce is too thick, add a little of the reserved cooking liquid from the beef. Simmer on low heat for another 20-30 minutes for the flavors to meld. Serve hot with rice, black beans, and fried plantains as part of Pabellón Criollo.