Carne Mechada with Roasted Vegetables

Ingredients

• For the Carne Mechada:
• 2 lbs flank steak or beef chuck roast
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tsp cumin
• 1 tbsp olive oil
• 0.5 cup sofrito (onions, peppers, garlic, cilantro blend)
• 4 cloves garlic, minced
• 1 small onion, diced
• 0.5 green bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 cup diced tomatoes 🍅
• 2 tbsp tomato paste
• 1 cup beef broth
• 0.5 cup red wine (optional, for depth) 🍷
• 2 bay leaves
• 0.5 tsp red pepper flakes (optional for heat)
• For the Roasted Vegetables:
• 2 carrots, sliced 🥕
• 1 zucchini, chopped
• 1 bell pepper, sliced
• 1 small red onion, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika
• 0.5 tsp dried thyme

Instructions

1. 11️⃣ Sear the Beef
2. 2Season beef with salt, pepper, and cumin.
3. 3Heat olive oil in a large Dutch oven over medium-high heat.
4. 4Sear the beef for 3-4 minutes per side until golden brown. Remove and set aside.
5. 52️⃣ Build the Flavor
6. 6In the same pot, add sofrito, onion, bell pepper, and garlic. Sauté for 5 minutes until fragrant.
7. 7Stir in paprika, oregano, diced tomatoes, tomato paste, and beef broth.
8. 8Return the beef to the pot, add red wine (if using), bay leaves, and red pepper flakes.
9. 93️⃣ Slow Cook Until Tender
10. 10Cover and simmer over low heat for 2.5-3 hours, flipping the beef halfway through.
11. 11Once tender, remove the beef and shred it using two forks. Return the shredded meat to the sauce and mix well.
12. 124️⃣ Roast the Vegetables
13. 13Preheat oven to 425°F (220°C).
14. 14Toss carrots, zucchini, bell pepper, and red onion with olive oil, salt, pepper, smoked paprika, and thyme.
15. 15Spread on a baking sheet and roast for 25 minutes, flipping halfway through.
16. 165️⃣ Serve & Enjoy!
17. 17Plate the carne mechada with roasted vegetables on the side. Serve with white rice or warm tortillas for the perfect meal!