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Carne Mechada
A classic Venezuelan shredded beef dish, simmered in a rich tomato-based sauce, perfect for stuffing into warm arepas or as a component of Pabellón Criollo.
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- 1 kg (approx. 2.2 lbs) Flank steak or beef chuck roast(A cut with good marbling will yield a more tender and flavorful result.)
- 4 medium Ripe tomatoes(About 500g. Roma or plum tomatoes work well.)
- 2 medium Red bell peppers(Adds sweetness and color.)
- 2 medium Yellow or white onions(For aromatic depth.)
- 4 Garlic cloves(Minced, for extra flavor.)
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1.5 teaspoons Salt(Or to taste.)
- 0.5 teaspoon Black pepper(Freshly ground, or to taste.)
- 2 tablespoons Vegetable oil or olive oil
- 1 cup (240 ml) Water or beef broth(For simmering the beef.)
ðšâð³ äœãæ¹
- 1
Prepare the beef: Rinse the flank steak under cold water and pat it dry with paper towels. Season generously with about 1 teaspoon of salt and 1/4 teaspoon of black pepper.
â±ïž 5 minutes - 2
Sear the beef: Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully place the seasoned beef into the hot pot and sear for 3-4 minutes per side, until deeply browned. This step builds crucial flavor.
â±ïž 10 minutes - 3
Simmer the beef: Add the water or beef broth to the pot, scraping up any browned bits from the bottom. Bring to a simmer, then reduce the heat to low, cover the pot tightly, and let the beef cook gently for 2 to 2.5 hours, or until it is fork-tender and easily pulls apart. Check periodically and add a little more liquid if it seems dry.
â±ïž 2 hours - 2 hours 30 minutes - 4
Prepare the sofrito: While the beef simmers, prepare the vegetables. Finely dice the tomatoes, bell peppers, and onions. Mince the garlic cloves.
â±ïž 15 minutes - 5
Cook the sofrito: In a separate large skillet or pot, heat 1 tablespoon of oil over medium heat. Add the diced onions and bell peppers and sauté for about 8-10 minutes, until softened and translucent. Add the minced garlic, cumin, and oregano, and cook for another minute until fragrant, stirring constantly.
â±ïž 10 minutes - 6
Add tomatoes and simmer sauce: Stir in the diced tomatoes, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then reduce heat to low and cook for about 15-20 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened slightly. This creates the flavorful base.
â±ïž 20 minutes - 7
Shred the beef: Once the beef is tender, carefully remove it from the pot using tongs and place it on a clean cutting board or in a large bowl. Reserve the cooking liquid. Using two forks, shred the beef into fine, stringy pieces. This is the 'mechada' or shredded texture.
â±ïž 15 minutes - 8
Combine and finish: Add the shredded beef to the sofrito and tomato sauce. Stir well to combine. Pour in about 1/2 cup of the reserved beef cooking liquid (or more, to reach desired sauciness). Simmer gently for another 15-20 minutes, allowing the flavors to meld and the beef to absorb the sauce.
â±ïž 20 minutes - 9
Adjust seasoning and serve: Taste the Carne Mechada and adjust salt and pepper as needed. Serve hot, typically as a filling for arepas, or as part of a traditional Pabellón Criollo with rice, black beans, and fried plantains.
â±ïž 5 minutes
ð¡ ããã®ã³ã
- âFor the most authentic texture, ensure the beef is shredded very finely.
- âCarne Mechada is a cornerstone filling for Venezuelan arepas.
- âIt is a key component of Pabellón Criollo, Venezuela's national dish.
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- For a spicier version, add a finely chopped jalapeño or a pinch of red pepper flakes to the sofrito.
- Increase the amount of tomatoes or add a tablespoon of tomato paste for a richer, saucier result.