Carne mechada is one of my favorite ways of cooking meat ever. This way of cooking shredded beef is packed with flavor and is extremely versatile. You can eat it with some rice and beans or with arepas (as I do in the picture below) , empanadas or pastelitos.
It is just so amazing!
Usually, I prep meal a big batch weekly and I store it in my fridge for up to 6 days and I can have Venezuelan carne mechada every time I want.
This recipe is quite easy and the ingredients are what every kitchen should have. So, there is nothing fancy about this dish, but oh boy, it can save you a lot of time if you prep meal some at the start of the week.
To get this recipe right you need a specifical meat cut called “flank” — falda in Spanish. This meat cut is especially good when it comes to shredding it. Also, it is a tender meat and you don’t need to cook for long hours — or need using a crock pot — to tenderize it.
The key for the flavor is the Worcestershire sauce. This will add the richness and the characteristic taste of a good carne mechada.
I really hope you enjoy this Venezuelan recipe and I see you in the next one!
- 500 gr flank steak
- 1 onion finely chopped
- ½ red pepper
- 1 garlic clove minced
- ⅓ cup coriander
- 1 tomato chopped
- 1 tbsp Worcestershire sauce
- 4 cups meat broth
- Sal and Black pepper
- olive oil
Cut the flank steak in big chunks, and pour them into a big stock pot with a little of olive oil and let it sear. Make sure that every side has a nice brown.
Remove the meat and in the same pot add the onions, the red pepper, the garlic, the tomato and the worcestershire sauce. Stir for a couple minutes.
Incorporate the meat and pour the broth until it covers the meat. Let it simmer for 1 hour.
Remove the meat and shred it. Put it again into the sauce and stir for a couple minutes. Now you can serve it with the arepas.