Best Puerto Rican Carne Mechada Recipe 325 Recipes

PUERTO RICAN CARNE MECHADA RECIPE - (3.2/5)

Steps:

• Clean the meat. Cut holes through the meat from both ends lengthwise, making sure they meet in the middle. Mix stuffing ingredients and stuff meat all the way through hole. Mix marinade ingredients and marinate the meat, covered, in the refrigerator, overnight. Add oil and bay leaf to the pot and over high heat, brown the meat on all sides. Lower heat to medium and add the braising ingredients. Place in slow cooker and cook on high for 1 1/2 hours. Add potatoes and cook on high 1/2 hour more or until the potatoes are tender. Remove meat to cutting board and tent with foil. Add cornstarch to braising liquid and bring to a boil. Reduced liquid by half. Serve meat sliced in 1/2-inch thick slices on platter surrounded by potatoes and covered with braising liquid.

CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)

Steps:

• Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
• Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
• Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
• Marinade beef for 30 minutes or overnight in the refrigerator.