Carne Mechada (Shredded Beef)

Carne mechada is shredded meat that serves as a base for a number of recipes in Latin America, including as filling for empanadas and arepas.

📝 Ingredients

• 1 1/2 lb flank (, skirt or brisket (in one piece))
• 2 tablespoons oil
• 1 onion (, chopped)
• 1/2 red bell pepper (, chopped)
• 1 clove garlic (, chopped)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 tablespoon Lizano sauce ((or Worcestershire sauce))
• 1 carrot (, cut in large pieces)
• 1/2 bunch cilantro (, tied with kitchen string)
• 5 cups water

👨‍🍳 Instructions

1. 1Remove excess fat from meat.
2. 2Add oil to pressure cooker and brown meat on all sides on medium-high heat.
3. 3Sauté onion, bell pepper, garlic and incorporate carrot and cilantro.
4. 4Season with salt, thyme, oregano, cumin, Lizano sauce and bay leaves.
5. 5Add water to cover the meat completely.
6. 6Cover the pressure cooker and cook for 1 hour from the sound of valve.
7. 7Open the pressure cooker and let the meat broth cool.
8. 8Remove cilantro and carrots.
9. 9Strain the broth and return the meat to the broth.
10. 10Keep meat in broth until ready to use.
11. 11Shred meat (long or short threads) with a fork and knife (or two forks) and add a little broth to keep it moist.