Best Carne Mechada Venezuelan Shredded Beef Recipe 425 Recipes

Carne Mechada (Venezuelan Shredded Beef) image

Provided by Sarah | Curious Cuisiniere

Time 2h45m

Number Of Ingredients 12

2 lb skirt steak, or flank steak*
1 onion, quartered
1 Tbsp oil
1 onion, quartered and sliced
2 red bell peppers, quartered and sliced
3 garlic cloves,
2 tomatoes, diced (about 3 c)
1 Tbsp Worcestershire sauce
1 tsp salt
½ tsp ground black pepper
¼ tsp cumin
2 c reserved beef cooking broth

Steps:

Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.
Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 c of the cooking broth.)
Once cool enough to handle, shred the meat with two forks. Set aside.
Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.
Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.
Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn't stick.)

Nutrition Facts : Calories 678 calories, ServingSize 1/6 of recipe

Carne Mechada (Venezuelan Shredded Beef) Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 18

To marinate the beef:
1 kilo (2 1/4 lbs.) beef, preferably short plate, flank steak or 'skirt'
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
3/4 cup grated yellow onion
2 garlic cloves, crushed and finely chopped
3 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground cumin
For cooking the beef once shredded:
1/4 cup vegetable oil
4 tomatoes, seedless and chopped
1 red pepper, seedless and chopped
1 yellow onion, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon Worcestershire sauce
2 teaspoons ketchup

Steps:

1. Clean the beef making sure to take off most of the fat. Make consecutive cuts in order to achieve a thickness of between 1 to 2 centimeters (between 1/2 and 3/4 of an inch). Mix all ingredients listed for the beef marinade and cover beef with the mix. Let it sit in the refrigerator for at least 30 minutes. 2. Preheat the oven broiler. Scrape the marinate off the beef and place beef on a baking sheet covered in tin foil. Cook in the oven under the broiler for approximately 10 minutes per side, until cooked. Take beef out of the oven and proceed to shred by separating into 'strands'. Use a couple of forks, a knife, your hands or all of the above! The strands don't need to be uniform in size or thickness. 3. Heat the 1/4 cup of oil in a sauce pan or large frying pan. Place the tomatoes, onion and red pepper in a blender to liquefy and then add to the preheated oil. Cook for about 3 minutes on medium heat. Add the shredded beef, salt, pepper, Worcestershire sauce and ketchup, mixing well to incorporate all ingredients. Cover and let simmer at medium-low heat, stirring often, for around 30 minutes until the sauce has thickened and all the flavors are incorporated into the beef. Add salt or pepper to taste if necessary.