Carne Mechada Recipe
Venezuelan · Main course · 140 min total
Carne Mechada is a traditional Venezuelan shredded beef dish, slow-cooked with aromatic vegetables and spices until tender, then shredded and simmered in a flavorful sauce. This recipe delivers authentic taste with a home-cook approach.
20
min prep
min prep
120
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 2 lbs beef chuck or flank steak
- 1 large onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 large tomatoes, peeled and chopped
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup beef broth or water
Instructions
- Cut beef into large chunks. Season with salt and pepper.
- Heat oil in a large pot over medium-high heat. Brown beef in batches until deeply browned on all sides. Remove and set aside.
- In the same pot, add onion and bell peppers; cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
- Add tomatoes, Worcestershire sauce, soy sauce, cumin, oregano, bay leaf, and broth. Stir, scraping up browned bits.
- Return beef to pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, until beef is very tender.
- Remove beef from pot and shred with two forks. Return shredded beef to the sauce. Simmer uncovered for 10-15 minutes until sauce thickens. Adjust seasoning.
- Remove bay leaf before serving.
Tips
- Carne Mechada is traditionally served with rice, black beans, and fried plantains (tajadas) or arepas.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For extra flavor, add a splash of red wine vinegar or a pinch of sugar to balance acidity.
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