Carne Mechada Recipes

PUERTO RICAN CARNE MECHADA RECIPE - (3.2/5)

Steps:

• Clean the meat. Cut holes through the meat from both ends lengthwise, making sure they meet in the middle. Mix stuffing ingredients and stuff meat all the way through hole. Mix marinade ingredients and marinate the meat, covered, in the refrigerator, overnight. Add oil and bay leaf to the pot and over high heat, brown the meat on all sides. Lower heat to medium and add the braising ingredients. Place in slow cooker and cook on high for 1 1/2 hours. Add potatoes and cook on high 1/2 hour more or until the potatoes are tender. Remove meat to cutting board and tent with foil. Add cornstarch to braising liquid and bring to a boil. Reduced liquid by half. Serve meat sliced in 1/2-inch thick slices on platter surrounded by potatoes and covered with braising liquid.

CARNE MECHADA (VENEZUELAN SHREDDED BEEF)

Steps:

• Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.
• Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 c of the cooking broth.)
• Once cool enough to handle, shred the meat with two forks. Set aside.
• Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.
• Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.
• Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn't stick.)

CARNE MECHADA

Steps:

• Simmmer the beef with the onions, garlic and bay leaves until tender, about three hours. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then pull apart to shred. For the sauce, saute the onions and green peppers in the olive oil, then add the meat and remaining ingredients. Simmer another 30 minutes until all the flavors are blended.

CARNE DESMECHADA (SHREDDED FLANK STEAK)

Steps:

• Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
• When done, drain and shred the steak (I do this by hand).
• Preheat oil in a large skillet over med heat.
• When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
• If desired, stir in a little ketchup to give it a little kick.
• Serve with hot rice.