Entree: Venezuela – Southern Culinary Region – Carne Mechada (Shredded braised beef in a savory tomato and pepper sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 1 large red bell pepper, thinly sliced (about 6 oz / 170 g)
- 1 large green bell pepper, thinly sliced (about 6 oz / 170 g)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) canned crushed tomatoes or tomato purée
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) white vinegar or red wine vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1 tsp (4 g) granulated sugar (optional, to balance acidity)
- 1/2 cup (75 g) green olives, sliced (optional)
- 2 tbsp (25 g) raisins (optional)
- 1–1 1/2 tsp (6–8 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (8 g) fresh cilantro or parsley, chopped for garnish

Instructions

1. Season the beef roast with 1 tsp (4 g) salt and 1/2 tsp (1 g) pepper. In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Sear the roast on all sides until well browned, about 3–4 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the sliced onion and bell peppers to the pot and sauté 5–7 minutes until softened. Add the garlic and cook 1 minute more.
3. Stir in the tomato paste, crushed tomatoes, cumin, oregano, bay leaf, and sugar. Cook 2 minutes to combine, then pour in the beef broth, Worcestershire sauce, and vinegar. Return the seared roast to the pot, nestling it into the sauce.
4. Bring to a simmer, then reduce heat to low, cover, and braise gently for 2 to 2 1/2 hours, or until the meat is very tender and pulls apart easily.
5. Remove the roast and shred the meat finely with two forks. Skim and discard any excess fat from the cooking liquid if desired.
6. Return the shredded beef to the pot with the sauce. Add olives and raisins if using. Simmer uncovered 10–15 minutes, stirring, to let the shredded beef absorb the sauce and flavors. Adjust seasoning with remaining salt and pepper.
7. Stir in chopped cilantro or parsley just before serving. Serve hot alongside rice, arepas, or as part of pabellón criollo.