🇻🇪THIS IS OUR OWN CARNE MECHADA RECIPE
850gr. Skirt steak or flank steak
1 Onion, quartered For the Sauce
1 Onion, quartered and sliced
1 Red bell peppers, quartered and sliced
1 Green bell peppers, quarted and sliced
3 Garlic cloves
1 Stalk celery
2 Tomatoes, diced
2 Bay leaves
1 Tbsp Worcestershire sauce
2 Tbsp. Merlot(optional)
1 Tbsp oil
1 Tsp. Tomato paste
1 Tsp. cumin
2 Cup reserved beef cooking broth
Salt & black pepper to taste
Prep the Meat (This step can be done a day ahead. Just be sure to shred the meat before refrigerating it in a sealed container overnight, the meat will shred better slightly warm.) Trim the meat, if necessary, and cut it into 4 pieces.
2. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion, beef broth, celery and bay leaves 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.
3. (Reserve 2 cup of the cooking broth.) Once cool enough to handle, shred the meat with two forks. Set aside. Make the Sauce 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, tomatoepaste 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.
4. (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.) Also possible to serve with Patacones(Fried green plantains). Buen provecho🥂
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