Main
Carne Mechada (Venezuelan-Style Shredded Beef)
3 hServes 6Nutri-Score B€€
B
3 h
3 hCarne Mechada (Venezuelan-Style Shredded Beef)
recipe by
Ronny Joseph Lvovski
@primalgourmet
2 recipes
3 imports
0 cooked
what you need
Ingredients
flank steak (whole)Meat1.2 kg
olive oil (for searing)Pantry45 ml
onion (finely diced)Produce1 piece
red bell pepper (finely diced)Produce1 piece
garlic (minced)Produce4 pieces
tomato pastePantry30 g
crushed tomatoesPantry400 g- beef stockPantry250 ml
ground cuminSpices5 g- dried oreganoSpices3 g
- smoked paprikaSpices3 g
- bay leafSpices2 pieces
- Worcestershire saucePantry15 ml
saltSpices8 g
black pepper (freshly ground)Spices2 g
per serving
Nutrition
398kcal
- Carbs
- 7 g
- Proteins
- 43 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Tongs
Mixing bowl
wooden spoon
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Shred the beef
- Transfer the beef to a bowl and shred it with two forks into ribbons.
- Discard the bay leaves.
- Step 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.
most cooked first