Carne Mechada - Venezuelan Shredded Beef

The original recipe we found called for marinating and broiling the meat before finishing in a skillet.  We thought that slow cooking it in a crockpot sounded much easier!

Serves 6 - 8

Venezuelan Shredded Beef
  • 1¾ - 2 lbs (800-900gr) inside round roast
  • 2 Tbsp oil for frying (grapeseed, camellna, avocado)
  • ¼ cup water
  • 1 medium onion, finely chopped
  • 1 red bell pepper, seeded and finely chopped
  • 2 garlic cloves, minced
  • 1 large can chopped tomatoes
  • ½ Tbsp Worchestershire sauce
  • 2 tsp ketchup
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ¼ tsp The Epicentre Roasted Ground Cumin
  • rice and black beans for serving alongside

Heat the oil in a cast iron skillet or Dutch oven over medium-high heat.  Brown the roast on all sides and then transfer to a large slow cooker.  Add the water to loosen the brown bits.  Add the onion and bell pepper and sauté until softened.  Add the garlic to sauté for a minute more.  Transfer the veggies to the crockpot.  Add the large can of tomatoes with their liquid.  In a small bowl, whisk together the worchestershire, ketchup, salt, pepper, and cumin.

Cover with the lid and set the slow cooker to medium for 5 to 7 hours until the meat is tender and falling apart. (All slow cookers are a little different, so use the setting and time that you would for pulled pork or chill).

Meanwhile, cook 6 - 8 servings of rice.  Drain a can of black beans and heat through in a saucepan on the stove.

When the meat is very tender, remove it from the slow cooker and place on a cutting board.  Shred with forks while it is still warm.  Place the meat back in the slow cooker and toss with the cooking liquid.

Place a serving of rice to the side on each plate with some black beans.  Add a serving of the shredded beef in the centre.  Guests can mix them together as desired.  

A smoky chipotle hot sauce would be the best accompaniment for folks who want to spice it up.  Cornbread would also go nicely with this hearty dish.

Best Ever Cornbread with Chipotle Honey-Butter

Buttermilk Mexican Corn Bread

Nippy Zucchini Cornbread


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