Venezuelan Carne Mechada

This is authentic Venezuelan shredded beef. Perfect for our national dish "Pabellón Criollo", and also to fill arepas and empanadas, or serve with cachapas.

📝 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. 1Cut the beef into 2 inches-wide strips.
2. 2Place onion and green onions in the bottom of a pot, and place the beef pieces on top.
3. 3Cover the beef with abundant water.
4. 4Add black peppercorns and bay leaves.
5. 5Bring to boil uncovered on high heat.
6. 6Reduce the heat, cover, and cook at medium-low heat until the beef turns completely brown, about 20-30 minutes.
7. 7Take out the beef and reserve it.
8. 8Strain the beef broth. Discard the solids.
9. 9Let 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. 10Wearing disposable cooking gloves, proceed to shred the beef manually.
11. 11Put 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. 12Bring to a boil on medium-high heat, and cook for 5 minutes.
13. 13Reduce the heat, cover, and cook at medium-low heat for about 20 minutes.
14. 14Stir, reduce the heat, and simmer, uncovered, for 20-30 minutes.