Carne Mechada (Shredded Beef)
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4 people
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Course
Main Course
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Cuisine
South American, Costa Rican
Carne Mechada (Shredded Beef)
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Carne mechada is shredded meat that serves as a base for a number of recipes in Latin America, including as filling for empanadas and arepas.
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Ingredients
- 1½ lb flank steak skirt or brisket (in one piece
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 onion , chopped
- ½ red bell pepper , chopped
- 1 clove garlic , chopped
- ½ teaspoon thyme dried
- ½ teaspoon oregano dried
- 2 bay leaf
- 1 teaspoon salt
- ½ teaspoon cumin ground
- 1 tablespoon Lizano sauce (or Worcestershire sauce)
- 1 carrot , cut in large pieces
- ½ bunch cilantro , tied with kitchen string
- 5 cups water
Instructions
- Remove excess fat from meat.
- Add oil to pressure cooker and brown meat on all sides on medium-high heat.
- Sauté onion, bell pepper, garlic and incorporate carrot and cilantro.
- Season with salt, thyme, oregano, cumin, Lizano sauce and bay leaves.
- Add water to cover the meat completely.
- Cover the pressure cooker and cook for 1 hour from the sound of valve.
- Open the pressure cooker and let the meat broth cool.
- Remove cilantro and carrots.
- Strain the broth and return the meat to the broth.
- Keep meat in broth until ready to use.
- Shred meat (long or short threads) with a fork and knife (or two forks) and add a little broth to keep it moist.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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