Venezuelan Carne Mechada

Ingredients

• 3 pounds skirt beef
• 4 green onions
• 1/2 yellow onion
• 2 bay leaves
• 8 black peppercorns
• 8 cups water
• 5 cups beef broth (resulting from the beef cooking)
• 4 cups tomatoes (diced or ground)
• 2 cups onion (ground)
• 1 1/2 cups red bell pepper (ground)
• 4 garlic cloves (minced)
• 2 bay leaves
• 2 teaspoons cumin
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon black pepper (freshly ground)
• 3 teaspoons coarse sea salt

Instructions

1. 1

   Cut the beef into 2 inches-wide strips.

2. 2

   Place onion and green onions in the bottom of a pot, and place the beef pieces on top.

3. 3

   Cover the beef with abundant water.

4. 4

   Add black peppercorns and bay leaves.

5. 5

   Bring to boil uncovered on high heat.

6. 6

   Reduce the heat, cover, and cook at medium-low heat until the beef turns completely brown, about 20-30 minutes.

7. 7

   Take out the beef and reserve it.

8. 8

   Strain the beef broth. Discard the solids.

9. 9

   Let the broth completely cool down. Once a layer of fat is formed on top of the broth, take it away with a spoon and discard it.

10. 10

    Wearing disposable cooking gloves, proceed to shred the beef manually.

11. 11

    Put the shredded beef in a a saucier or large saucepot, add broth, tomatoes, ground onions, red bell pepper, garlic, bay leaves, cumin, Worcestershire sauce, salt, and pepper, and stir well.

12. 12

    Bring to a boil on medium-high heat, and cook for 5 minutes.

13. 13

    Reduce the heat, cover, and cook at medium-low heat for about 20 minutes.

14. 14

    Stir, reduce the heat, and simmer, uncovered, for 20-30 minutes.