Venezuelan Shredded Beef
Submitted by happyzhangbo
Carne Mechada: fork-tender flank steak simmered in broth, hand-shredded, then pan-fried with paprika, peppers, and tomatoes until saucy and rich. A Venezuelan staple for arepas and rice.
YIELD
6 servingsPREP
8 minCOOK
50 minREADY
60 minCarne Mechada is the soul of Venezuelan home cooking.
Flank steak simmers low in beef broth with onions until it practically falls apart, then gets shredded by hand into long, tender strands.
Those strands hit a hot skillet with oil until the edges crisp up, and then comes the sofrito: chopped onions, garlic, red bell pepper, paprika, and ripe tomatoes that cook down into a thick, clinging sauce.
The reserved broth gets splashed in as needed to keep everything juicy.
Pile it into warm arepas, serve it over steamed white rice, or stuff it into empanadas. However you eat it, this is comfort food that sticks to your ribs.
Kitchen Tips
- Let the meat cool completely in its broth before shredding. This keeps it moist and makes it much easier to pull apart with your fingers.
- Shred with the grain of the meat for those long, satisfying strands that are the hallmark of proper Carne Mechada.
- Don’t skip browning the shredded meat before adding the vegetables. Those crispy edges add serious texture.
- Save all the leftover broth. It’s liquid gold for cooking rice or adding body to soups.
Ingredients
Directions
Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover.
Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1½ hours.
Let cool in stock.
Remove meat and shred with your fingers.
Strain the stock and set aside.
In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally.
Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes.
Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes.
If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy.
Taste for salt and pepper.
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