Mouthwatering Carne Mechada: A Venezuelan Comfort Dish

Carne Mechada is the kind of dish that fills your kitchen with rich, savory aromas and instantly makes everything feel a little warmer and more comforting. This classic Venezuelan shredded beef is slow-cooked until tender, then simmered in a deeply flavorful tomato-based sauce with peppers, onions, and spices. It’s the heart of many beloved meals—served with rice, tucked into arepas, or enjoyed straight from the pot. If you’re craving a cozy, satisfying dinner that’s steeped in tradition and flavor, this is one recipe you’ll want to make again and again.

Why You’ll Love This Recipe

• Slow-cooked until perfectly tender and juicy
• Deep, savory flavors that taste even better the next day
• Versatile for multiple meals and serving styles
• Comforting, hearty, and family-friendly
• Freezer-friendly and great for meal prep

Ingredients

For the Beef

• Flank or skirt steak (3 pounds) – Ideal cuts for shredding after slow cooking, full of beefy flavor

For the Sofrito

• Onion (1 large, chopped) – Forms the sweet and savory base of the dish
• Garlic (4 cloves, minced) – Adds bold aroma and depth
• Bell peppers (2 large, chopped) – Bring sweetness and classic color
• Tomato (1 large, diced) – Adds freshness and balances the richness
• Cilantro or parsley (¼ cup, chopped) – Bright, herbaceous finish

For the Braising Liquid

• Beef broth (4 cups) – Creates a rich cooking base; homemade adds extra depth
• Olive oil (2 tbsp) – Used for sautéing and building flavor

For Seasoning

• Tomato sauce (1 cup) – Thickens and enriches the sauce
• Soy sauce (2 tbsp) – Adds umami and depth
• Worcestershire sauce (2 tbsp) – Enhances savory complexity
• Oregano (2 tsp) – Earthy and aromatic
• Cumin (2 tsp) – Warm spice that defines the flavor profile
• Salt (1 tsp, or to taste) – Brings everything together

Optional Aromatics

• Carrot (1 medium) – Adds subtle sweetness to the broth
• Celery (1 medium) – Enhances savory depth
• Scallions (2, chopped) – Fresh garnish for serving

How to Make Carne Mechada

Cook the Beef Until Tender

Cut the flank or skirt steak into 2–3 large pieces and place them in a large pot. Add beef broth, onion, carrot, celery, and garlic. Bring to a boil, then cover and reduce to a gentle simmer. Cook for 2 to 3 hours, until the beef is fork-tender and shreds easily.

Shred and Reserve the Broth

Remove the beef from the pot and let it cool slightly. Using two forks, shred the meat into bite-sized strands. Reserve the cooking broth—it’s packed with flavor and essential for the sauce.

Build the Sofrito

In the same pot, heat olive oil over medium heat. Add chopped onions and bell peppers and sauté for about 5 minutes, until softened. Add garlic and cook for another minute until fragrant. Stir in the diced tomato and chopped cilantro, cooking for an additional 5 minutes to deepen the flavors.

Combine and Simmer

Return the shredded beef to the pot along with the reserved broth. Add tomato sauce, soy sauce, Worcestershire sauce, oregano, cumin, and salt. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens slightly and coats the beef beautifully.

Garnish and Serve

Taste and adjust seasoning if needed. Garnish with chopped scallions just before serving for a fresh, bright finish.

Tips for Success

• Don’t rush the initial simmer—the long cook time ensures tender beef
• Reserve all the broth; it’s key to a rich final sauce
• Shred the beef while it’s warm for easier handling
• Simmer uncovered at the end to concentrate flavors

Equipment Needed

• Large pot or Dutch oven
• Stove
• Two forks for shredding
• Cutting board and knife

Recipe Variations

• Spicy Carne Mechada: Add chili flakes or a splash of hot sauce
• Vegetable-Heavy Version: Add extra peppers or diced zucchini
• Slow Cooker Option: Cook the beef on low for 8 hours, then finish on the stovetop
• Pressure Cooker Version: Reduce cook time to about 60 minutes

Serving Suggestions

Serve carne mechada with white rice, black beans, fried plantains, or inside arepas and empanadas. It’s also excellent as a filling for tacos, bowls, or sandwiches.

FAQs

Can I make carne mechada ahead of time?
Yes, it tastes even better the next day as the flavors deepen.

How should I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days.

Can I freeze carne mechada?
Absolutely. Freeze in meal-sized portions for up to 3 months.

What cut of beef works best?
Flank and skirt steak are traditional, but chuck roast also works well.

Is this dish very salty?
The sauces add salt, so taste before adding extra.

Final Thoughts

Carne Mechada is more than just a meal—it’s comfort, tradition, and deep flavor simmered into one unforgettable dish. Whether you’re enjoying it for a cozy family dinner or prepping it ahead for busy days, this Venezuelan classic is guaranteed to satisfy. Take your time, savor the process, and enjoy every tender, savory bite.

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