Carne mechada (shredded beef)

Ingredients

• 600 gflank steak, skirt steak or brisket, in one piece
• 30 ml (2 tablespoons)vegetable oil
• 1onion, finely sliced
• 1/2red pepper, diced
• 1 clovegarlic, chopped
• 1/2 teaspoonthyme
• 1/2 teaspoonoregano
• 2bay leaves
• 1 teaspoonsalt
• 1/2 teaspoonground cumin
• 15 ml (1 tablespoon)Lizano sauce or Worcestershire sauce
• 1carrot, cut into large pieces
• 1/2 bunchcoriander, tied with kitchen string
• 1 litrewater

Instructions

1. 1

   Trim the beef

   Cut away any excess fat from the meat.

2. 2

   Brown the beef

   Heat the oil in a pressure cooker over medium-high heat. Brown the meat on all sides.

3. 3

   Add the vegetables

   Add the onion, red pepper and garlic, and sauté. Add the carrot and tied coriander.

4. 4

   Season the pot

   Add the salt, thyme, oregano, cumin, Lizano sauce and bay leaves.

5. 5

   Cover with water

   Pour in enough water to cover the meat.

6. 6

   Pressure cook

   Close the pressure cooker and cook for 1 hour from the point when the valve starts to whistle.

7. 7

   Cool the broth

   Open the pressure cooker and leave the meat broth to cool.

8. 8

   Remove vegetables

   Take out the coriander and carrot.

9. 9

   Strain the broth

   Strain the broth, then return the meat to it.

10. 10

    Store the beef

    Keep the meat in its broth in the fridge or freezer until you are ready to use it.

11. 11

    Shred the meat

    Use a knife and fork, or two forks, to pull the meat into long or short strands. Add a little broth to keep it from drying out.

What is carne mechada?

Carne mechada is beef cooked until it can be pulled into strands. It is a useful preparation in Latin American cooking, including as a filling for empanadas and arepas.

This Costa Rican-style version cooks the beef with vegetables, herbs and Lizano sauce, then keeps it in the strained broth. The liquid helps the shredded meat stay moist when you use it later.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 45g protein, 8g carbs, 21g fat.

The beef provides most of the protein and much of the fat, while the oil adds further fat. The vegetables contribute a modest amount of carbohydrate; serve a portion with vegetables and rice or potatoes for a more complete plate.

Choosing the beef

Cuts: The recipe suggests flank steak, skirt steak or brisket, all cooked as one piece. Trim away excess fat before browning.

Browning: Turn the beef to colour it on every side before adding the vegetables. This gives the broth a deeper savoury flavour.

Building flavour in the pot

Vegetables: Onion, red pepper and garlic are sautéed first; the carrot and tied coriander go in afterwards. The tied bunch is easy to lift out before straining.

Seasoning: Thyme, oregano, cumin, bay leaves and Lizano sauce season the cooking liquid. Worcestershire sauce is the stated alternative if Lizano is unavailable.

Pressure-cooking cues

Water level: Add enough water to cover the meat before closing the pressure cooker. Follow your cooker’s instructions for safe operation and pressure release.

Timing: The method specifies 1 hour of cooking from when the valve starts to whistle. The beef should be tender enough to pull apart with forks before shredding.

Straining and shredding

Broth: Once the cooking liquid has cooled, remove the coriander and carrot, then strain it and return the meat to the liquid. Keep some broth with the beef rather than discarding it all.

Texture: Pull the meat into long or short strands with two forks, or use a knife and fork. Stir in a little broth if the strands seem dry.

Using and serving the beef

Fillings: Use the shredded beef in empanadas or arepas, as suggested for this preparation. Add it to your chosen dish with a spoonful of its broth.

On the plate: For a meal, pair it with vegetables and a suitable source of carbohydrate, such as rice or potatoes. The cooking broth can also be served alongside to keep the beef moist.

Recipe notes & tips

• Trim excess fat before browning the beef.
• Brown the meat on all sides before adding the vegetables.
• Tie the coriander with kitchen string so it is easier to remove.
• Check that the water covers the meat before closing the pressure cooker.
• Keep the strained broth and add a little to the beef when shredding.
• Pull the meat into the strand length that best suits its intended use.

Variations

• Use Worcestershire sauce: Swap it for the Lizano sauce as the recipe allows.
• Choose brisket: Use it in place of flank or skirt steak, keeping it in one piece.
• Make short strands: Shred the beef more finely for smaller fillings.
• Make long strands: Pull the meat into longer pieces for a more substantial texture.
• Adjust the broth: Stir in a little more of the strained cooking liquid if the meat needs moisture.

Common mistakes to avoid

• Skipping the browning: The beef misses a layer of savoury flavour; brown every side first.
• Adding too little water: The meat may not be covered; add enough water to cover it before cooking.
• Losing the coriander: Tie the bunch with kitchen string so it can be removed easily.
• Discarding the broth: The shredded beef can dry out; reserve the strained liquid and mix in some.
• Shredding too soon: Let the broth cool as directed before removing the vegetables and straining.

How to store

Keep the beef in its broth in a covered container in the refrigerator or freezer, as the recipe directs. Reheat gently with some broth so the strands stay moist; thaw frozen portions in the refrigerator before reheating.

Frequently asked questions