South America: Venezuela: Venezuelan Carne Mechada (Shredded Beef)

South America: Venezuela: Venezuelan Carne Mechada (Shredded Beef)

INGREDIENTS:

BOILING STEAK:

2 lbs flank or skirt steak

1 small onion, cut into chunks

2 scallions

1 carrot, cut into big chunks

2 celery stalk, cut into chunks

2 garlic cloves

6-8 cups beef broth

CARNE MECHADA:

2 Tbsp olive oil

1 onion, diced small

1 green bell peeper, diced small

1 red bell pepper, diced small

4 garlic cloves, finely chopped

1 large tomato, chopped

1/4 cup cilantro, chopped

8 oz tomato sauce

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

1 Tbsp oregano

1 tsp cumin

salt to taste

1.5-2 cups reserved beef cooking broth

INSTRUCTIONS:

Cut the flank steak into 2-3 pieces and place it in a big soup pot, along with onion, carrot, celery, scallions, garlic and beef broth.

Bring it to a boil on high heat. Lower the heat to medium low and simmer for 2-3 hours, or or until the meat is fully cooked and tender. Remove any foam that may float to the top, early in the cooking time. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).

Once the meat is tender and fully cooked, remove the steak from the water and let it cool slightly. Reserve the broth. Once cool enough to handle, shred the meat with two forks. Set aside.

Heat olive oil in a large sauté pan or skillet over medium high heat. Add the onion and bell peppers and sauté for 4-5 mins till they start to soften up a bit. Add in garlic and sauté for a minute. Add tomato and chopped cilantro, and cook for 5 minutes.

Add the shredded meat and combine well. Add in tomato sauce along with soy sauce, Worcestershire sauce, oregano, cumin, salt and 2 cups of reserved broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20-25 minutes. You can add more or less broth, depending how saucy you want your carne mechada.