Bay Gal

Date Night Girl Cooks:

Carne Mechada or Venezuelan Shredded Beef

I found this recipe on Tumblr and this is a winner! I was inspired to cook this because it looked so simple and so easy. And it is indeed an easy dish to prepare yet it comes out so delicious! And the spices are already something I already have in my pantry.

I do not think I have ever tried Venezuelan cuisine before and I am not sure if I am doing this recipe any justice. However, it is interesting that there is a Filipino dish also called “mechado” but the Philippine version is cut up beef pieces stewed in tomato sauce. I am sure that these dishes were introduced to both countries, Venezuela and Philippines, by the Spanish.

The picture on the blog source shows a finer shredded beef served with rice and plantains. I have improvised and served the beef as taco fillings or in a sandwich. I have already cooked this so many times for dinner!

Regardless, the BF loves it and now it is a favorite at home. A definite keeper!

ngredients
For enough carne mechada to serve 4 people you will need:
Half a kilo of beef skirt
1 small onion
Half a red pepper
3 cloves of garlic
Worcestershire sauce (salsa inglesa)
Salt
Black pepper
A pinch of cumin
Two spoons of tomato puree
Olive oil

Preparation

Boil the Beef

1. Place the beef in a large saucepan with enough water to cover it.

2. Bring to the boil, cover and simmer for 2 hours.

3. Remove from heat and leave to cool.

4. Set aside the water.

5. Shred the beef into strands with a knife or two forks until all the beef is shredded.

Make the Sofrito

6. Chop and dice the onion and bell pepper.

7. Crush garlic in pestle and mortar or in garlic crusher.

8. Heat two spoons of olive oil in a large frying pan.

9. Add onions and when they start to brown add the garlic and the bell peppers, a pinch of salt, some black pepper and a pinch of cumin.