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Carne Mechada served with arepas and rice
Traditional Venezuelan pulled beef dish

Venezuelan Shredded Beef (Carne Mechada)

Author: Flavelo
Recipes Main Courses
Carne Mechada is the heart of Venezuela's national dish, 'Pabellón Criollo'. This slow-cooked, shredded beef is a lesson in patience. The meat is first boiled, then hand-shredded (the 'mechar'), and finally stewed again in a rich, tomato-pepper 'sofrito' sauce. The result is a juicy, intensely flavored beef ragu, perfect for filling arepas or empanadas.
🕒 Prep Time 30 mins
🍳 Cook Time 3 hrs
⌛ Total Time 3 hrs 30 mins
🍽️ Servings 6 servings
🔥 Calories 450 kcal
🌍 Cuisine Venezuelan

Ingredients

Equipment Needed

  • Two Forks: For shredding the meat.
  • Large Pot: For cooking.

Allergen Information

⚠️ Fish (check Worcestershire sauce)

Instructions

1 ✓

Cut the meat into 3-4 large pieces. Place in salted water and simmer until tender, about 2 hours (or 45 mins in a pressure cooker). Do not discard the cooking liquid!

Tip: Long-fiber cuts like brisket are best for this because they shred beautifully.
2 ✓

Remove meat, let cool, then shred into thin strands using two forks (or your hands). Go with the grain.

Tip: This is the lion's share of the work. The thinner you shred, the more sauce it will absorb.
3 ✓

Make the 'Sofrito': Heat oil and sauté the onion, pepper, and garlic until soft.

Tip: This base provides the sweet-vegetable flavor profile.
4 ✓

Add tomatoes, cumin, pepper, and Worcestershire sauce. Cook for 5 minutes.

Tip: Cumin adds a distinctive Latin flavor.
5 ✓

Stir in the shredded meat. Pour in about 1 cup of the reserved beef cooking broth.

Tip: The cooking liquid is full of flavor and gelatin; don't dilute with tap water!
6 ✓

Simmer until most liquid evaporates (approx. 20 mins) and the meat is 'dry' but juicy. Season with salt.

Tip: It shouldn't be soupy! The sauce needs to coat the meat fibers.

Recipe FAQ

Why isn't the meat shredding easily?
You probably didn't boil it long enough in the first phase. The connective tissues (collagen) need to completely soften. If a fork doesn't slide in like butter, cook it longer!

Ingredients

  • 2 lbs Beef Brisket or Flank Steak (long fibers)
  • 2 medium Onions (finely chopped)
  • 1 large Red Bell Pepper (diced)
  • 3 cloves Garlic (crushed)
  • 14 oz Canned Diced Tomatoes
  • 2 tbsp Oil
  • 1 tsp Ground Cumin
  • 1 tsp Worcestershire Sauce (optional but recommended)
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 6 cups Water (for boiling)