Carne Mechada (Venezuelan Shredded Beef)

Carne Mechada, a Venezuelan shredded beef, served in a bowl next to a serving of white ricew with slices of avocado served over the top.

5 from 1 vote

Carne Mechada (Venezuelan Shredded Beef)

Carne Mechada is flavorful, tender shredded beef perfect for tacos, arepas or on a plate of Pabellon Criollo. This amazing beef is slow cooked and finished on the stove top to sear in the flavor.

Course instant pot, Main Course

Cuisine Venezuelan

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings

Calories 294kcal

Author Alexandria Drzazgowski

Equipment

Instant Pot, large pot or dutch oven
Large skillet

Ingredients

Steak Ingredients

2 lb Flank Steak
1 Yellow Onion peeled and halved
3 Carrots peeled
2 cloves Garlic peeled
2 stalks Celery
2 tsp Salt
1 tsp Black Pepper
1 packet Sazon

Sofrito Ingredients

2 tbsp Olive oil
1 small yellow Onion finely diced
1 Red bell pepper finely diced
1 Green bell pepper finely diced
½ tsp Salt
½ tsp Sazon
¼ tsp Black Pepper
2 cloves Garlic minced
8 oz tomato sauce 1 can, (about ¾ cup)
2 tbsp Cilantro minced

Instructions

Add 2 lb beef into an Instant Pot along with the onion, 3 carrots, 2 cloves garlic, 2 stalks celery, 2 tsp salt, 1 tsp pepper, and 1 packet Sazon. Pour water into the Instant Pot (see alternative in step 2) until everything is covered by about 1 inch of water.
Put the lid on the Instant Pot and set the timer for 50 minutes. Alternatively, you can put it in a large pot on the stove, cover, and simmer for 2 ½ hours.
When the timer is up, allow for a natural release then remove the meat from the Instant Pot and use two forks to shred the meat. Reserve the beef broth you just created!
Add a large pan to the stove over medium heat and add the olive oil until warm.
Next add the diced onion and saute for 4-5 minutes until the onions begin to turn translucent. Then add a diced green and red bell pepper as well as the ½ tsp salt, ½ tsp sazon, and ¼ tsp black pepper. Saute for a few more minutes until the vegetables are soft.
Form a hole in the middle of the vegetables and add 2 cloves minced garlic. Saute until fragrant, then mix with the rest of the vegetables in the pan.
Add the beef into the pan along with about 1 ½ cups of the reserved beef broth (more if you have more than 2 lb of meat) and 8 oz tomato sauce. Make sure that the beef is almost completely covered in liquid.
Cook uncovered for another 10 or so minutes until almost all of the liquid has evaporated, stirring occasionally. Top with cilantro.
Serve in arepas or with rice. Enjoy!

Notes

Recipe researched using Gabe Concas, Tre A Tavola, & El Mundo en Recetas

Recipe Copyright The Foreign Fork. For educational or personal use only.

Flank Steak: This is the traditional choice, though it can be very expensive. See notes in the “Can I Use a Different Cut of Beef for Carne Mechada?” section about other types of beef you can use for this recipe.
Yellow Onion, Carrots, Garlic, Celery: These are called “throwaway vegetables” because they are used to make the broth. Feel free to remove them from the broth and use them in other recipes instead of discarding if you so choose!
Sazon: Sazon seasoning is a popular Latin American seasoning. If you cannot find any at your local grocery store you can mix up your own
Sofrito Vegetables: Yellow Onion, red bell pepper, green bell pepper, garlic
Tomato Sauce: Use canned tomato sauce for an easy addition.
Fresh Cilantro: For topping
You don’t have to have an Instant Pot to make this recipe but it does make your cooking time much shorter. You could also cook your meat in a slow cooker or on the stove!
If you want to make this meat ahead of time I recommend cooking the meat the day before, shredding and refrigerating, and saving the searing in the sauce for just before you serve. Be sure and reserve some of your cooking liquid for your sauce.

Nutrition