Description
This recipe presents a classic Venezuelan shredded beef, known as *Carne Mechada*, served within a freshly prepared arepa. The beef is slow-cooked until exceptionally tender, then shredded and simmered in a rich, savory sauce featuring bell peppers, onions, garlic, and tomatoes. The arepa, made from pre-cooked cornmeal, is cooked to achieve a crisp exterior and a soft, fluffy interior, providing an ideal vessel for the flavorful beef filling. This combination offers a harmonious blend of textures and deeply satisfying flavors.
Ingredients
- **For the Shredded Beef (Carne Mechada):**
- 1.5 lbs flank steak or chuck roast
- 1 large onion, roughly chopped
- 1 green bell pepper, roughly chopped
- 4 cloves garlic, smashed
- 1 bay leaf
- 6 cups water or beef broth
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 1 green bell pepper, finely diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro (optional, for garnish)
- **For the Arepas:**
- 2 cups pre-cooked white cornmeal (Harina P.A.N. or similar)
- 2.5 cups warm water
- 1 teaspoon salt
- 1 tablespoon vegetable oil (for cooking)
Instructions
- **Prepare the Shredded Beef:**
- Place the flank steak, roughly chopped onion, roughly chopped bell pepper, smashed garlic, and bay leaf in a large pot or Dutch oven. Add water or beef broth until the meat is fully submerged. Bring to a boil, then reduce heat, cover, and simmer for 2 to 2.5 hours, or until the beef is very tender and easily shredded with a fork.
- Remove the beef from the pot, reserving 1 cup of the cooking liquid. Discard the vegetables and bay leaf. Once cool enough to handle, shred the beef using two forks.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced onion and bell pepper and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Stir in the shredded beef, crushed tomatoes, ground cumin, and dried oregano. Pour in the reserved 1 cup of cooking liquid. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.
- **Prepare the Arepas:**
- In a large bowl, combine the warm water and salt. Gradually add the pre-cooked white cornmeal, mixing with your hands until a dough forms. Knead for 2-3 minutes until smooth and free of lumps. The dough should be firm but pliable. If it's too dry, add a little more water; if too sticky, add a little more cornmeal. Let the dough rest for 5 minutes.
- Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten it into a thick disc, about 3.5-4 inches in diameter and 1/2 inch thick. Smooth out any cracks around the edges.
- Heat a griddle or heavy-bottomed skillet over medium heat. Lightly brush with vegetable oil. Cook the arepas for 7-10 minutes per side, or until golden brown and a crisp crust has formed. The arepas should sound hollow when tapped.
- Alternatively, after pan-frying, transfer the arepas to a preheated oven at 350°F (175°C) for 10-15 minutes to ensure they are cooked through and puffed up.
- **Assemble the Arepas:**
- Carefully slice each cooked arepa horizontally, creating a pocket.
- Generously fill each arepa with the warm shredded beef.
- Serve immediately, garnished with fresh cilantro if desired, and accompanied by avocado slices or a fresh salsa.
Notes
For a quicker cooking time for the beef, use a pressure cooker for 45-60 minutes after it reaches pressure.
Ensure the arepa dough is well-hydrated but not sticky; this is key for a smooth texture and preventing cracks.
Arepas can be cooked in an air fryer at 375°F (190°C) for 15-20 minutes, flipping halfway, until golden and cooked through.
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
Nutrition
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 40g
- Protein: 45g