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Carne Mechada on a plate with rice and beans.

Carne Mechada

Tressa Jamil
Tender, flavorful Venezuelan pulled beef, carne mechada, slow-cooks with homemade sofrito and warm spices for a classic one-pot comfort meal.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Course Dinner, Main Course
Cuisine Venezuelan
Servings 8 Servings
Calories 372 kcal
Equipment
Ingredients
  
For the Beef:
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 3 pounds chuck roast
  • 2 onions, quartered
  • 2 bay leaves
  • water
For the Sofrito:
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon tomato paste
  • 1 medium onion, thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons Worcestershire sauce
  • ½ cup broth, (reserved from cooking the beef)
  • ¼ cup red cooking wine, optional
Instructions
 
  • Season the chuck roast with kosher salt and coarse ground pepper. Then, warm oil in a Dutch oven over medium heat. Add the chuck roast and sear it on each side for 4-5 minutes.
  • Fill the pot with quartered onions, salt, pepper, bay leaves, and enough water to cover the roast.
  • Place a lid on the pan and cook the beef on the stove for for 3 hours.
  • Remove the chuck roast from the pot and let it rest on a cutting board for 10 minutes. Use two forks to shred the meat and reserve ½ cup of the juice from cooking the beef and discard the rest.
  • In the same pot, warm olive oil over medium heat. Then, add the garlic and tomato paste. Saute for 30 seconds.
  • Add the onions and bell peppers for about 10 minutes until the onions soften and become translucent.
  • Stir in the reserved shredded beef, salt, black pepper, and ground cumin. Cook for 3-5 minutes.
  • Deglaze the pan with Worcestershire sauce, broth, and red cooking wine. Simmer for 15-20 minutes until the meat absorbs the cooking liquid.
Notes
Expert Tips:
  • Reserve a portion of the broth from boiling the beef to flavor the sauce, made Venezuelan-style, with a sofrito of onions, bell peppers, and garlic.
  • If you are serving a meal with rice and beans, leave some liquid in the sauce. However, you use the beef to fill empanadas, then saute the meat until the liquid evaporates. 
  • Ensure the meat is covered with broth during the cooking process to help keep the shredded beef juicy and tender. I suggest 6 to 8 cups, depending on the size of your pot.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 372 kcal | Carbohydrates: 7 g | Protein: 33 g | Fat: 23 g | Saturated Fat: 9 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 117 mg | Sodium: 988 mg | Potassium: 721 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 540 IU | Vitamin C: 23 mg | Calcium: 51 mg | Iron: 4 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!