carne mechada

This Venezuelan Shredded Beef recipe is amazing! It&#039;s tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.

Venezuelan Shredded Beef

(500

beef broth

Salt and pepper

olive oil

onion, (finely diced)

green pepper,

garlic, (minced)

(6 ounces) tomato paste

(8 ounces) tomato sauce

Worcestershire sauce

cumin

oregano

bay leaves

Beef is the culinary name for meat from cattle. Beef can be harvested from bulls, heifers or steers. Its acceptability as a food source varies in different parts of the world. Beef muscle meat can be cut into roasts, short ribs or steak (filet mignon, sirloin steak, rump steak, rib steak, rib eye steak, hanger...

beef

bay leave

green pepper

Cut the meat into 4 pieces.

Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).

When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).

Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.

Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.

Stir in shredded beef and mix to combine well.

In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.

Serve hot with white rice, black beans, and fried plantains if desired.

Stovetop Instructions

Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.

Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker. 

Add onion, peppers, garlic, and bay leaves. Mix to combine. 

Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices

Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.

Slow Cooker Instruction:

For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe. 

Pressure Cooker Instructions:

La carne mechada o carne mechá es un plato muy típico de Andalucía, una pieza de carne de cerdo cocinada de manera muy sencilla, con el aderezo de unas pocas verduras y hierbas, que se suele servir como fiambre.

Carne mechada andaluza

g de manteca de cerdo

kg de cabecero de lomo de cerdo enmallado

cebolla pelada

dientes de ajo pelados

300 ml de vino fino o manzanilla

cucharadas de orégano seco

cucharadas de comino en grano

hojas de laurel

Sal al gusto

Agua, la necesaria

Unas gotas de aceite de oliva virgen extra (para servir)

Pimienta recién molida (para servir)

Sal en escamas (para servir)

Derretir la manteca de cerdo en una cazuela

Añadir la cebolla, el ajo, el vino fino o manzanilla, el orégano seco, el comino en grano, el laurel y la sal

Tapar y cocer a fuego bajo un mínimo de 1 hora y 15 minutos desde el hervor

Probar si la carne está tierna con un cuchillo, que debe entrar y salir con facilidad

Sacar la carne de la cazuela, dejar enfriar, envolver en film y reservar en la nevera hasta el día siguiente

Trinchar la carne en lonchas y servir como un fiambre

Venezuela’s classic shredded beef: flank steak simmered until tender, pulled into thin strands, then stewed with onion, sweet peppers, ají dulce, tomato and cumin until juicy. The beef in pabellón criollo and the filling for arepas and empanadas.

Carne Mechada (Venezuelan Shredded Beef)

2½ lb (1.1 kg) flank steak, cut into 3 or 4 pieces along the grain

onion,

green onions

black peppercorns

salt

vegetable oil

onoto (annatto), optional

white onion, finely chopped (about 2 cups)

red bell pepper, finely chopped

ají dulce peppers, seeded and minced (or ½ extra red bell pepper)

garlic cloves,

plum tomatoes, grated or finely chopped (about 1½ cups)

tomato paste

Salt and black pepper,

cilantro,

Put the beef in a large pot with...

Put the beef in a large pot with the halved onion, green onions, bay leaves, peppercorns and salt. Add enough water to cover the meat by about 1 inch (2.5 cm). Bring to a boil over high heat and skim off the gray foam that rises in the first 10 minutes.

Lower the heat, partly cover and simmer gently...

Lower the heat, partly cover and simmer gently for 1½ to 2 hours, until a fork twisted into the thickest piece pulls the fibers apart easily. Top up with hot water if the meat starts to poke out of the liquid.

Lift the beef onto a cutting board. Strain...

Lift the beef onto a cutting board. Strain the broth and keep at least 3 cups of it; discard the solids. Let the beef cool for about 10 minutes, just until you can handle it.

Shred the beef along the grain into thin...

Shred the beef along the grain into thin strands with your fingers or two forks, pulling out any gristle or hard fat as you go.

Heat the oil in a large deep skillet...

Heat the oil in a large deep skillet or caldero over medium heat. Stir in the onoto for about 30 seconds, until the oil turns orange-red (do not let it darken). Add the chopped onion, bell pepper and ají dulce and cook, stirring, until soft, about 8 minutes. Add the garlic and cook 1 minute more.

Add the tomatoes, tomato paste and cumin and...

Add the tomatoes, tomato paste and cumin and cook for about 5 minutes, until the tomatoes collapse into a thick sauce.

Add the shredded beef, Worcestershire sauce, papelón or...

Add the shredded beef, Worcestershire sauce, papelón or brown sugar (if using) and 2 cups of the reserved broth. Stir well, then simmer uncovered for 20 to 25 minutes, stirring now and then, until most of the liquid is absorbed but the beef still looks glossy and juicy. Add more broth, a splash at a time, if it starts to look dry.

Taste and season with salt and black pepper,...

Taste and season with salt and black pepper, stir in the cilantro if using, and serve hot.

This Carne Mechada recipe is a super flavorful Venezuelan shredded beef that can be served a variety of ways. It takes time, but it&#x27;s worth it!

onion, diced small

green bell peeper, diced small

red bell pepper, diced small

garlic cloves, finely chopped

tomato,

¼ cup cilantro, chopped

tomato sauce

soy sauce

tsp cumin

beef cooking broth

2lbs flank or skirt steak

scallions

carrot,

celery stalk,

garlic

Cut the flank steak into 2-3 pieces and...

Cut the flank steak into 2-3 pieces and place it in a big soup pot, along with onion, carrot, celery, scallions, garlic and beef broth.

Bring it to a boil on high heat....

Bring it to a boil on high heat. Lower the heat to medium low and simmer for 2-3 hours, or or until the meat is fully cooked and tender. Remove any foam that may float to the top, early in the cooking time. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).

Once the meat is tender and fully cooked,...

Once the meat is tender and fully cooked, remove the steak from the water and let it cool slightly. Reserve the broth. Once cool enough to handle, shred the meat with two forks. Set aside.

Heat olive oil in a large sauté pan...

Heat olive oil in a large sauté pan or skillet over medium high heat. Add the onion and bell peppers and sauté for 4-5 mins till they start to soften up a bit. Add in garlic and sauté for a minute. Add tomato and chopped cilantro, and cook for 5 minutes.

Add the shredded meat and combine well. Add...

Add the shredded meat and combine well. Add in tomato sauce along with soy sauce, Worcestershire sauce, oregano, cumin, salt and 2 cups of reserved broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20-25 minutes. You can add more or less broth, depending how saucy you want your carne mechada.

Carne mechada is shredded meat that serves as a base for a number of recipes in Latin America, including as filling for empanadas and arepas.

Carne Mechada (Shredded Beef)

1½ lb flank (, skirt or brisket (in one piece))

onion (, chopped)

red bell pepper (, chopped)

garlic (, chopped)

thyme

Lizano sauce ((or Worcestershire sauce))

carrot (, cut in large pieces)

cilantro (, tied with kitchen string)

water

Remove excess fat from meat.

Add oil to pressure cooker and brown meat on all sides on medium-high heat.

Sauté onion, bell pepper, garlic and incorporate carrot and cilantro.

Season with salt, thyme, oregano, cumin, Lizano sauce and bay leaves.

Add water to cover the meat completely.

Cover the pressure cooker and cook for 1 hour from the sound of valve.

Open the pressure cooker and let the meat broth cool.

Remove cilantro and carrots.

Strain the broth and return the meat to the broth.

Keep meat in broth until ready to use.

Shred meat (long or short threads) with a fork and knife (or two forks) and add a little broth to keep it moist.

I have made this dish plenty of times already. I used it as a filling for my empanadas and even buns.

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