Description
Carne Mechada is a mouthwatering Venezuelan comfort dish made with slow-braised shredded beef simmered in a rich tomato-based sofrito. Savory, tender, and deeply satisfying, it’s perfect served with rice, arepas, or plantains.
Ingredients
- For the Beef
- 3 lb flank or skirt steak
- For the Sofrito
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large bell peppers, chopped
- 1 large tomato, diced
- 1/4 cup chopped cilantro or parsley
- For the Braising Liquid
- 4 cups beef broth (homemade preferred)
- 2 tbsp olive oil (or neutral oil)
- For Seasoning
- 1 cup tomato sauce
- 2 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp salt, to taste
- Optional Aromatics
- 1 medium carrot
- 1 medium celery stalk
- 2 scallions, chopped (for garnish)
Instructions
- Cut the steak into 2–3 large pieces and place in a pot with beef broth, onion, garlic, carrot, and celery. Bring to a boil, then cover and simmer for 2–3 hours until very tender.
- Remove beef and let cool slightly. Shred using two forks and reserve the cooking broth.
- In the same pot, heat olive oil over medium heat. Sauté onions and bell peppers until softened, about 5 minutes.
- Add garlic and cook 1 minute, then stir in tomato and cilantro. Cook another 5 minutes.
- Return shredded beef to the pot along with reserved broth, 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 slightly thickened.
- Garnish with chopped scallions and serve warm.
Notes
- Let cool completely before storing in airtight containers.
- Freezes well in meal-sized portions for up to 3 months.
- Serve with rice, arepas, or fried plantains for a traditional meal.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Venezuelan