Carne Mechada (Venezuelan Shredded Beef)
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Servings: 4
Total Time: 3 hours 45 minutes
Ingredients
2 pound top round roast, cut in half
1 large onion, quartered
2 TBSP olive oil
1 large onion, diced
1 large green bell pepper, chopped
3 medium garlic cloves, minced
1 tsp cumin
1 tsp salt
1/2 tsp pepper
6 ounces tomato paste
1 TBSP Worcestershire sauce
optional: cooked rice and/or tortillas for serving
Directions
1. Place the beef in a dutch oven or large saucepot along with the quartered onion. Fill the pot with enough water to completely cover the meat. Bring to a boil over high heat.
2. Cover the pot and reduce heat to medium-low. Simmer with the pot covered for 3 hours.
3. Remove the beef to a plate, shred with two forks and set aside. Reserve 2 cups of the cooking liquid and discard the onion and the remaining liquid from the pot.
4. Heat the olive oil in the now empty pot over medium-high heat. Add the diced onion and cook, stirring occasionally, about 3 minutes.
5. Add the bell pepper, garlic, cumin, salt, and pepper. Stir to combine and cook about 2 minutes.
6. Stir in the tomato paste and Worcestershire sauce and cook until tomato paste has browned, about 1 minute.
7. Add the shredded beef and the reserved liquid to the pan. Stir to combine and bring to a boil.
8. Reduce heat to low and simmer uncovered about 20 minutes or until most of the liquid has evaporated. Season with additional salt and pepper to taste.
9. Serve the beef over rice, in warm tortillas, or as a stuffing for arepas and/or empanadas.
2. Cover the pot and reduce heat to medium-low. Simmer with the pot covered for 3 hours.
3. Remove the beef to a plate, shred with two forks and set aside. Reserve 2 cups of the cooking liquid and discard the onion and the remaining liquid from the pot.
4. Heat the olive oil in the now empty pot over medium-high heat. Add the diced onion and cook, stirring occasionally, about 3 minutes.
5. Add the bell pepper, garlic, cumin, salt, and pepper. Stir to combine and cook about 2 minutes.
6. Stir in the tomato paste and Worcestershire sauce and cook until tomato paste has browned, about 1 minute.
7. Add the shredded beef and the reserved liquid to the pan. Stir to combine and bring to a boil.
8. Reduce heat to low and simmer uncovered about 20 minutes or until most of the liquid has evaporated. Season with additional salt and pepper to taste.
9. Serve the beef over rice, in warm tortillas, or as a stuffing for arepas and/or empanadas.
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