Sunday, January 22, 2012

Carne mechada (slowcooker style shredded beef)

Continuing with the Venezuelan series, this beef dish is considered a part of the national platter. The Venezuelan national platter is called pabellón criollo, and includes shredded beef, black beans (caraotas), rice, fried plantains and arepas.

I'm not calling this post pabellón criollo because I didn't make the black beans today, however I will at some point soon :) So I am just showing you the beef component, called carne mechada. I decided to use the slowcooker for this, because it softens the beef to perfection.

Carne mechada
Servings: 5
Prep time: 10 min
Cook time: 4 hours on HIGH OR 8 hours on LOW

2 lb beef (chuck roasts, bottom and top round or brisket)
3 sweet peppers (red, orange and yellow)
1/2 medium onion
2 garlic cloves
1 large tomato
1 tbsp adobo (all purpose seasoning)
1 tsp salt
1/2 tsp paprika
1/2 tsp sugar
1/4 tsp black pepper
1 cup of water

Rub the adobo and salt on all sides of the beef and set it in the slowcooker. Mince the onion, garlic and peppers finely and throw them on top of the beef. Cut the tomato into quarters and puree in the blender with the water, feel free to leave some tomato chunks, it does not have to be a perfect puree.

Add the tomato juice and remaining spices into the slowcooker and turn it on. The water should cover the meat about halfway, if it's not enough just add more water. You can use the high setting and cook for 4 hours, or the low setting and cook for 8 hours.

When it is almost done, pull the beef out and shred with the help of a knife and fork. Then toss it back in the slowcooker and mix well with all the juices. Keep warm until serving.

To serve, you can accompany with bread, or if you want to go real Venezuelan fry up some plantains and make stuffed arepas :)

What does the Brunometer think?
8.7 / 10

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