Carne Mechada (Venezuelan Shredded Beef) is a traditional Venezuelan recipe for a classic dish of beef that's boiled until tender, shredded and finished by frying with onion, bell pepper, garlic and spices. The full recipe is presented here and I hope you enjoy this classic Venezuelan version of: Venezuelan Shredded Beef (Carne Mechada).
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Ingredients:
500g beef (skirt steak or flank)
2 celery sticks, each cut into 4 pieces
2 carrots, each cut into 4 pieces
1 onion, quartered
1 onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, crushed
A little Worcestershire sauce
1 tsp ground cumin
4 tbsp tomato sauce
Olive oil
Salt and freshly-ground black pepper, to taste
Method:
Combine the beef, celery, quartered onion and carrots in a large pot. Cover with water, bring to a boil the reduce to a simmer, cover and cook for 3–4 hours. Take off the heat at this point and set aside to cool.
Once cooled, remove the meat and completely shred into strands wither with two forks or a knife
Heat two tablespoons of olive oil in a large frying pan. Add the diced onions and when they start to brown, add the garlic and red bell pepper, a pinch of salt, a little black pepper and cumin.
At this point add the beef and stir-fry for a few minutes. Add a little water, tomato sauce and Worcestershire sauce to the meat. Stirring often, bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.
Either serve as part of Venezuelan pabellon criollo or with your favourite accompaniments.
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