Plato principal
Carne Mechada (Venezuelan-Style Shredded Beef)
3 hPara 6Nutri-Score B€€
B
3 h
3 hCarne Mechada (Venezuelan-Style Shredded Beef)
receta de
Ronny Joseph Lvovski
@primalgourmet
2 recetas
3 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
flank steak (whole)Carne1,2 kg
olive oil (for searing)Despensa45 ml
onion (finely diced)Frutas y verduras1 pieza
red bell pepper (finely diced)Frutas y verduras1 pieza
garlic (minced)Frutas y verduras4 piezas
tomato pasteDespensa30 g
crushed tomatoesDespensa400 g- beef stockDespensa250 ml
ground cuminEspecias5 g- dried oreganoEspecias3 g
- smoked paprikaEspecias3 g
- bay leafEspecias2 piezas
- Worcestershire sauceDespensa15 ml
saltEspecias8 g
black pepper (freshly ground)Especias2 g
por ración
Nutrición
398kcal
- Carbohidratos
- 7 g
- Proteínas
- 43 g
- Grasas
- 22 g
lo que usará
Utensilios
Cocotte
Pinzas de cocina
Bol
wooden spoon
paso a paso
Preparación
- Paso 1
Season and sear the beef
- Pat the flank steak dry and season generously with salt and black pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the beef on both sides until deeply browned, then transfer to a plate.
- Paso 2
Build the sauce base
- Lower the heat and add the onion and red bell pepper; cook until softened.
- Stir in the garlic, cumin, oregano and smoked paprika and cook until fragrant.
- Add the tomato paste and cook it out briefly.
- Paso 3
Add liquids and braise
- Pour in the crushed tomatoes, beef stock and Worcestershire sauce, then add the bay leaves.
- Return the beef to the pot, cover and simmer gently until the meat is fork-tender.
- Turn the meat once or twice during cooking.
- Paso 4
Shred the beef
- Transfer the beef to a bowl and shred it with two forks into ribbons.
- Discard the bay leaves.
- Paso 5
Finish in the sauce
- Return the shredded beef to the pot and stir into the sauce.
- Simmer uncovered until the sauce clings to the meat; adjust salt and pepper.
- Serve with rice and beans, arepas or tostones.
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