Carne Mechada (Venezuelan Shredded Beef)

• servings: 4 servings
• active time: 15 minutes
• total time: 2 hours 45 minutes

Ingredients

2 lb skirt steak, or flank steak*

1 onion, quartered

1 Tbsp oil

1 onion, quartered and sliced

2 red bell peppers, quartered and sliced

3 garlic cloves,

2 tomatoes, diced (about 3 c)

1 Tbsp Worcestershire sauce

1 tsp salt

½ tsp ground black pepper

¼ tsp cumin

2 c reserved beef cooking broth

Directions

Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.

Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 c of the cooking broth.)

Once cool enough to handle, shred the meat with two forks. Set aside.

Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.

Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.

Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn’t stick.)

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 678