Carne mechada, Venezuelan shredded meat
Dish: Main
Quantity: 6
Country: Venezuela
The carne mechada is one of the main components in some Venezuelan gastronomy elaborations, starting with its typical dish called pabellón criollo, which is made up of carne mechada, white rice, tajadas (fried ripe plantains) and caraotas or black beans.
Also the carne mechada is widely used to fill their famous arepas and empanadas, it is a recipe full of many aromas and incredible flavors and best of all is that the preparation of this carne mechada is very simple. As for the type of meat we recommend using veal vacuum, which is cooked in a pot with boiling water for about 1 hour (the time will depend on the weight of the meat), then let it cool and then grilled, follow our step-by-step videos below, where we will show you in detail how to prepare carne mechada and if you have any questions, don't hesitate to leave us a comment.
Ingredients
- 1 kg. (35 oz / 2.2 lb) of cooked veal vacuum (cooked in a pot with water for 3 hours, reserve the broth)
- 1 red bell pepper cut in small squares
- 1 green bell pepper cut in small squares
- 2 clove of garlic, chopped
- 1 onion cut in small squares
- 1 tablespoon of tomato concentrate
- 200 ml. (6.76 oz) of crushed tomato
- 200 ml. (6.76 oz) of beef cooking broth
- 1/2 tablespoon cumin
- Salt to taste
- Olive oil
How To Make It
Step 1:
We start by shredding our meat as I show you in the video, set aside.
Step 2:
In a frying pan at medium temperature and with a little oil, add the onion and garlic and cook for a couple of minutes, then add the red bell pepper and the green bell pepper and continue cooking for 5 more minutes, then add the tomato concentrate and stir.
Step 3:
Add the shredded meat and stir again, finally add the crushed tomato, a little of the meat cooking broth, cumin, salt, integrate very well and cook over medium low heat for 20 minutes, after the cooking time, remove from heat and we have our carne mechada ready.
Tips To Prepare It
For this recipe of shredded beef, the meat must be cooked in a pot with abundant water and a little salt, for a minimum of 1 hour (it will depend on the weight of the meat) and then shredded, remember to reserve the broth since we will use it in the recipe.
For the recipe of carne mechada, in Spain you can use the veal vacuum or the veal flank, we particularly like the vacuum more, since it is a more tender meat and much better at the moment of shredding.
What can we accompany this recipe with?
Mechada meat is the perfect filling for arepas or empanadas, you can also serve it with white rice, fried ripe plantains and black beans, which is the typical Venezuelan dish known as pabellón criollo.
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