Once cooked, remove the beef from the water and let it cool slightly.
Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top. Place the pieces in a medium soup pot and cover them with water.
Trim the meat, if necessary, and cut it into 4 pieces. Instructions Pre-cook and shred the meat** Just be sure to shred the meat before refrigerating it overnight, the meat will shred much better when slightly warm. The good news is, this pre-cooking can be done the day before you want to serve your carne mechada. (Where as if you are making the recipe with a flank steak or skirt steak, you would only need to boil the meat for 2 hours.) We will note that if you choose to use a chuck roast, you will want to boil it for 3-4 hours (or more) to get the tougher cut nice and tender. Yes, making carne mechada with a chuck roast is not very traditional, and using flank steak will give you a leaner and more tender dish with a bit more of a robust beef flavor.īut, if you’re watching your grocery bill, the switch is totally worth it.Īnd, we loved our carne mechada all the same! So, we did what anyone with an eye on their grocery budget would do in the situation, we reached for a (much more economical) chuck roast, which is typically what we would used for shredded beef. Our jaws dropped when we saw the price for the thinly sliced flank steak that looked more like a grilling cut of meat than a cook-the-heck-out-of-it cut. It was one of those cuts that the butchers would just throw away or take home to their families.īut, over the years (probably thanks to some REALLY good marketing) it has become a highly demanded cut. Now, flank steak and skirt steak used to be an incredibly economical cut of meat. There are different ways to prepare Carne Mechada, but most typically, the dish is made with skirt steak (or flank steak). Choosing Meat for our Carne Mechada Recipe It is also a yummy filling for empanadas. Sounds like a wonderfully hearty dish! Doesn’t it?Ĭarne mechada is also often used to stuff arepas (tasty Venezuelan corn biscuits). MACHACHA CARNE FULL
This dish is comprised of a large platter full of carne mechada, rice, black beans, and fried plantains. The National Dish of VenezuelaĬarne Mechada plays a major role in Pabellon Criollo, which is this national dish of Venezuela. (Whether or not this name is better than its Cuban cousin, we’ll let you decide.)Īt its most basic, the dish is made up of shredded beef that is cooked with a fragrant and flavorful sauce of tomatoes, onions, and peppers.Īs the sauce cooks down, you are left with tender beef that is FULL of savory, smoky, and slightly sweet flavors. Mechar (or desmechar) means to separate hair into strands, like the action that you take when you shred the beef. In Venezuela, they have a very similar dish that goes by the name of Carne Mechada. Literally translated “old clothes,” the dish is much more appetizing than the name would lead you to believe. You may have heard of Cuba’s famous shredded beef dish, Ropa Vieja. Slow cooked, shredded beef takes on incredible flavor of onions, sweet red bell peppers, and cumin in this Venezuelan Carne Mechada.
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