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Carne Mechada Venezolana (Venezuelan Shredded Beef)

Name: Venezuelan Carne Mechada (Shredded Beef) Recipe
Prep time: PT-481569H31M10S
Cook time: 3 h
Total time: PT-481569H31M10S
Cuisine: Venezuelan
Ingredients: 2 1/2 pounds of Chuck Roast; 1/2 Onion (coarsely chopped); 2 Garlic cloves (thinly sliced); 4 cups of Water (see quantities used in varying cooking methods below); 1 teaspoon of Salt; 1/2 teaspoon of Black Pepper; 3 Bay Leaves; 3 tablespoons of Olive Oil (Extra Virgin preferred); 1 cup of Onion (finely chopped); 1/2 cup of Green Bell Pepper (finely chopped); 6 Garlic cloves (finely crushed or minced); 1 cup of Tomatoes (crushed - canned work fine); 1 teaspoon of Sweet Paprika; 1 1/2 teaspoon of Cumin; 1/2 teaspoon of Black Pepper; 1 teaspoon of Salt; 1/2 cup of Cilantro (finely chopped)

June 26, 2022 by Juyali (ju-ja-lee) 30 Comments

Print Recipe· 5 from 14 reviews

Shredded beef gets elevated to a unique Latin flavor with onions, bell peppers, garlic, tomatoes, and cumin in this traditional recipe of Carne Mechada Venezolana (Venezuelan Shredded Beef) .

Carne Mechada plays a starring role in our Venezuelan National dish, PABELLON CRIOLLO, a platter comprising of four main components – shredded beef, white rice, black beans, and sweet fried plantains. This is my favorite dish in the world which I have been making since I was a young girl! My Abuela Paulina taught me this recipe which I cherish with all my heart, but I must say that every Abuela (grandma) has a recipe for Carne Mechada that is her own!!!

Finish your meal with this amazing Venezuelan Chocolate Marquesa Cake (Marquesa de Chocolate Venezolana), another gem of Venezuelan cuisine.

Carne Mechada (also called carne deshebrada, carne desmechada, carne deshilachada, or carne esmechada) is similar to Ropa Vieja, another delicious Latin dish from our Cuban friends and Colombian neighbors. My abuela was born in Colombia so I guess I can say this recipe has some Ropa Vieja (Carne Desmechada Colombiana) roots as well.

This classic Latin dish is relatively easy to make; it just takes time, patience, and love.

It goes great over other Venezuelan staple dishes like Rice and Tostones and as a filling for Venezuelan Arepas (Yum!), Empanadas, and even Tacos.

In about 3 hours, you will be enjoying this delicious dish with your family (depending on the cooking method you choose below!). Tenderizing the meat is the longest step in the process but worth it.

And better yet, this classic Venezuelan dish is ideal when you want to prepare food ahead of time. It tastes even better the next day!

Jump to:

What cuts of beef are best for Carne Mechada?
Step-by-step Carne Mechada Venezolana (Venezuelan Shredded Beef)
Equipment
Ingredients
Instructions
Storage
Carne Mechada frequently asked questions
Latin desserts to pair with this recipe
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Now, a question that is often asked ….

What cuts of beef are best for Carne Mechada?

There are some cuts in the U.S. that work well

Chuck Roast – My favorite, which I have used since living in the United States. It has a bit of fat which you can easily trim before cooking. Chuck roast is a common and affordable beef cut; therefore, you will find it easily at any grocery store. It is also great for stews and soups like Venezuelan Sancocho. This recipe uses Chuck Roast, which will take about 3-4 hours to tenderize.
Skirt steak – is the most common cut used for Carne Mechada in Venezuela (falda). Compared to chuck roast, it will take about half the time (1 to 1.5 hours) to tenderize. Skirt steak is now more common in U.S. stores but comes at a higher price than chuck roast.
Flank steak – is another good option, similar to Skirt steak, and takes about 1 to 1.5 hours to cook.
Brisket - will also work for Carne Mechada and will take about 3-4 hours to tenderize.

Step-by-step Carne Mechada Venezolana (Venezuelan Shredded Beef)

Equipment

Saucepot or Dutch oven
Large skillet
Cutting board
Large chopping knife
Garlic presser (optional)
** See other equipment needs provided under "instructions" if using the "pressure cooker" or "slow cooker" alternate cooking methods **

Ingredients

(See the printable version of the recipe card with ingredient quantities at the bottom of this post)

Meat ingredients

Chuck Roast
Onion
Garlic
Water (see quantities used in varying cooking methods below)
Salt and Black Pepper
Bay leaves

Chuck-roast-for-carne-mechada-on-a-cutting-board

vegetables-and-seasonings-for-boiling-carne-mechada

Sofrito ingredients

Olive Oil (Extra Virgin preferred)
Onion (finely chopped)
Green Bell Pepper (finely chopped)
Garlic (finely crushed or minced)
Tomatoes (crushed - canned work fine)
Sweet Paprika
Cumin - Do not skip the Cumin! Carne Mechada’s savory Latin flavor it’s enhanced by the Cumin.
Black Pepper and Salt
Cilantro (finely chopped)

chopped-vegetables-and-seasoning-ingredients-for-carne-mechada

Instructions

I divided this Carne Desmechada recipe into 3 sections: (1) Cooking meat, (2) Shredding the meat, and (3) Making the Sofrito and putting it all together.

Step 1 - COOK THE MEAT

I used Chuck Roast in this recipe using a stovetop saucepot method. The traditional cooking method first involves boiling the meat in water and seasonings to tenderize it and infuse the flavors.

I will also provide TWO-ALTERNATE COOKING METHODS depending on your equipment availability and time.

Cooking method 1 - STOVETOP SAUCEPOT method

cut-up-meat-and-vegetables-in-a-pot-for-carne-mechada

Cut the meat into about 6 pieces, remove excess fat, and place it in the saucepot (or Dutch Oven). Add the 4 cups of water, coarsely chopped onion, thinly sliced garlic, bay leaves, salt, and pepper.

boiled-meat-for-carne-mechada-in-a-saucepot

Boil covered at medium heat for about 3 hours or until the meat is tender (it must pull apart easily).

As the meat cooks, check the water level and add more if needed (the water should always cover the meat to prevent the meat from drying up). Adjust the seasoning by adding more salt and pepper to your taste. You should always check the seasoning (Verifique la sazon!).
You will want to end up with at least 1 cup of beef broth.
Now jump to step 2 (Shred the meat).

Cooking method 2 - STOVE TOP-PRESSURE COOKER Method

Cut the meat into 6 pieces, remove excess fat, and place it in the stovetop pressure cooker. For this method, add only 2 cups of water (not 4) or just enough to cover up the meat.
Add the coarsely chopped onion, thinly sliced garlic, bay leaves, salt, and pepper.
Close the pressure cooker according to its instructions, and cook at high heat until it reaches pressure. Then lower the temperature setting on your stovetop to “medium” heat. Cook for 45 minutes, then shut it off. Allow the pressure to be released entirely before opening the pressure cooker. With this method, you will end up with about 1.5 cups of beef broth.
Now jump to step 2 (Shred the meat).

Cooking method 3 - SLOW COOKER Method

Cut the meat into 6 pieces, remove excess fat, and place it in the crockpot (slow cooker). For this method, add only 1 cup of water (not 4) or just enough to cover up the meat.
Add the coarsely chopped onion, thinly sliced garlic, bay leaves, salt, and pepper.
Cook on high for 4 hours or low for 6-8 hours. I love this method because it’s set it and forget it. You can also cook it overnight.
Now go to step 2 (Shred the meat).

***Step 2 -* *SHRED THE MEAT***

Remove the meat from the pot and place it on a plate to cool down, then pour the broth into a strainer until all have gone through it. Discard the solids and reserve the beef broth.
Pull the meat apart into strands with your hands or use two forks to pull it apart.
Set aside.

shredded-beef-and-its-broth-for-carne-mechada

Important tip for shredding the beef

It will be easier to shred the meat while it is still warm. You can pre-cook the beef the day before you need to serve it. Just make sure to shred the meat before refrigerating it. Any leftover beef broth can be frozen for future use in soups or other recipes.

***Step 3 -* *MAKE THE SOFRITO AND PUT IT ALL TOGETHER***

Crush the garlic with a garlic presser (the best method to get the best flavor) or finely mince them.
Finely chop the onion, green bell pepper, tomatoes, and cilantro.

chopped-vegetables-in-a-skillet-for-carne-mechada-sofrito

In a large skillet, heat the olive oil over medium heat.
Sautee the onion, bell pepper, and garlic. Cook at low-medium heat for 5 minutes until the onion looks translucent.

cooking-vegetables-in-a-skillet-for-carne-mechada-sofrito

Add the tomatoes and spices. Cook for an additional 5 minutes at low to medium heat.

Finished-sofrito-in-a-skillet-for-carne-mechada

sauteing-sofrito-in-a-skillet-for-carne-mechada

Now you have a Delicious Sofrito!

cooking-shredded-beef-and-sofrito-for-carne-mechada-in-skillet

Add the shredded meat, cilantro, and half the beef broth. Stir well and cook uncovered for about 20 minutes at low heat until most of the liquid has evaporated. If it looks too dry, adjust the liquid as needed by adding more beef broth. You will want the meat to be moist and saucy but not overly liquid.
Season to taste with additional salt and pepper. Serve and enjoy!

I hope you try this Carne Mechada Venezolana (Venezuelan Shredded Beef) recipe on your next meal!

Buen provecho!

Storage

Carne Mechada can be made ahead and kept refrigerated. It is best if used within 4-5 days.
You can freeze Carne Mechada for up to 3 months in an airtight container or freezer bag. You can double the recipe and freeze it to save time for future needs and a quick weeknight dinner. If using freezer bags, seal and squeeze out all the air. Flatten the meat into a thin layer so it can lay flat in your freezer for a quicker thaw.
Reheat any leftovers in the microwave or on the stovetop.

Carne Mechada frequently asked questions

What does Mechada mean?

Mechada is derived from the word Mechar which means separate into strands.

What is the difference between Ropa Vieja and Carne Mechada?

There is not a lot of difference. In Ropa Vieja, the veggies tend to be chunkier and a bit drier, while Carne Mechada tends to be saucier. Every family will make Carne Mechada to their preference. They may cut the veggies smaller or bigger and add more or less broth if they like it saucier or drier. It comes down to family preference and how it will be used.