Carne Mechada (Shredded Beef)

Ingredients

• For the Beef:
• 2 lbs flank steak or chuck roast
• 4 cups beef broth
• 1 bay leaf
• 0.5 onion, quartered
• 3 cloves garlic, whole
• 1 tsp salt
• 0.5 tsp black pepper
• For the Sauce:
• 1 tbsp olive oil
• 0.5 onion, finely chopped
• 0.5 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 0.5 cup tomato sauce
• 1 tsp cumin
• 0.5 tsp smoked paprika
• 0.5 tsp oregano
• 0.5 cup beef broth (reserved from cooking the beef)
• 0.5 tsp salt (adjust to taste)
• 0.5 cup pimiento-stuffed green olives, sliced (optional)
• 1 tbsp red wine vinegar (for depth)
• 0.5 tsp sugar (to balance the flavors)

Instructions

1. 11️⃣ Cook the Beef
2. 2In a large pot, add flank steak, beef broth, bay leaf, onion, garlic, salt, and pepper.
3. 3Bring to a boil, then reduce heat and simmer for 2.5-3 hours, or until the beef is tender and easily shreds.
4. 4Remove the beef, shred with two forks, and set aside. Reserve ½ cup of the broth for the sauce. 🍲🔥
5. 52️⃣ Prepare the Sauce
6. 6In a large skillet, heat olive oil over medium heat.
7. 7Sauté onion, bell pepper, and garlic until soft and fragrant. 🧄🌿
8. 83️⃣ Build the Flavor
9. 9Stir in tomato paste, tomato sauce, cumin, smoked paprika, oregano, and beef broth.
10. 10Simmer for 5 minutes until the sauce thickens. 🍅🌶️
11. 114️⃣ Combine & Simmer
12. 12Add the shredded beef to the sauce, mixing well.
13. 13Stir in olives, red wine vinegar, and sugar.
14. 14Let simmer for 10 minutes, allowing the flavors to deepen. 🍷🔥
15. 155️⃣ Serve & Enjoy!
16. 16Plate the Carne Mechada with white rice, arepas, or warm tortillas.
17. 17Garnish with fresh cilantro and serve hot! 🍛🌿