carne mechada recipe

Course Main Course
Cuisine venezuelan
Servings 2
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 14 oz tenderloin 400 gr
  • 3 shallots
  • 1/2 teaspoon baking soda
  • 1/2 red bell pepper
  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil
  • 10 cherry tomatoes
  • 1/2 handful parsley
  • 1/2 handful fresh cilantro
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon cumin
  • salt & pepper

Instructions

  1. Peel and cut in 4 one of the shallots. Peel and crush one of the garlic cloves.
  2. Place them in a medium size pot. Add the meat and cover completely with water. 

  3. Add the baking powder. Bring to a boil, reduce heat, cover and leave a small draft.

  4. Simmer 2 hours. Maybe a little bit less if you see water is completely evaporating.

  5. Meantime clean and chop tomatoes, red pepper, remaining shallot and garlic clove. Finely chop coriander and parsley leaves.
  6. Remove meat and pull it apart. The best way to pull apart meat, without waiting it to chill, is using an electric mixer. It takes half (it not less) the time.

  7. N.B. Keep the meat broth
  8. Heat the olive oil in a skillet and brown shallot and garlic for a few minutes. Add red pepper and tomato, cook about 5 minutes, covered.

  9. Add meat, Worcestershire sauce, cumin and the remaining broth. Plus salt and pepper to taste.

  10. Simmer 2 minutes. 

  11. Sprinkle fresh herbs, mix and serve hot, with arepas of course.

    (Try adding avocado to the stuffing. Yum.)