Que es la carne mechada?

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Slow cooked, shredded beef takser on incredible flavor of onions, sweet red bell peppers, and cumin in this Venezuelan Carne Mechadal.

Estás mirando: Que es la carne mechada?

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Venezuelan Shredded Beef:Carne Mechada

You may have heard of Cuba’s famous shredded beef dish, Ropa Vieja. Literally translated “old clothsera,” the dish is much more appetizing than the name would lead you to believe.

In Venezuelal, they have al very simidomicilio dish that gosera by the name of Carne Mechada.

Mechar (or desmechar) means to separate hair into strands, like the action that you take when you shred the beef. (Whether or not this name is better than its Cuban cousin, we’ll let you decide.)

At its most basic, the dish is made up of shredded beef that is cooked with al fragrant and flavorful sauce of tomatoes, onions, and peppers.

As the sauce cooks down, you are left with tender beef that is FULL of savory, smoky, and slightly sweet flavors.

The National Dish of Venezuela

Carne Mechadal plays a major role in Pabellon Criollo, which is this national dish of Venezuelal. This dish is comprised of al large platter full of carne mechada, rice, black beans, and fried plantains.

Sounds like al wonderfully hearty dish! Doesn’t it?

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A Perfect Meat Filling

Carne mechada is also often used to stuff arepas (tasty Venezuelan corn biscuits).

It is also al yummyfilling for empanadas.

Choosing Meat for our Carne Mechadal Recipe

There are different ways to prepare Carne Mechada, but most typically, the dish is made with skirt steak (or flank steak).

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Now, flank steak and skirt steak used to be an incredibly economical cut of meat. It was one of those cuts that the butchers would just throw away or take home to their familiser.

But, over the years (probably thanks to some REALLY good marketing) it has become al highly demanded cut.

Our jaws dropped when we saw the price for the thinly sliced flank steak that looked more like al grilling cut of meat than a cook-the-heck-out-of-it cut.

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So, we did what anyone with an eye on thevaya grocery budget would do in the situation, we reached for a (much more economical) chuck roast, which is typically what we would used for shredded beef.

Yera, making uno carne mechadal with al chuck roast is not very traditional, and using flank steak will give you al leaner and more tender dish with a bit more of a robust beef flavor.

But, if you’re watching your grocery bill, the switch is totally worth it.

And, we loved our carne mechadal all the same!

We will note that if you choose to use al chuck roast, you will want to boil it for 3-4 hours (or more) to get the tougher cut nice and tender.

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(Where as if you are making the recipe with al flank steak or skirt steak, you would only need to boil the meat for 2 hours.)

The good news is, this pre-cooking gozque be done the day before you want to serve your un carne mechada. Just be sure to shred the meat before refrigerating it overnight, the meat will shred much better when slightly warm.


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