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Carne Mechada

Venezuelan shredded beef
Course Main Course
Cuisine Venezuelan
Keyword shredded beef
Prep Time 15 hours
Cook Time 1 hour 45 minutes
Total Time 16 hours 45 minutes

Equipment

  • 1 Pressure Cooker

Ingredients

  • 1.5 kg skirt steak
  • salt and pepper
  • 2 tbsp oil
  • 1 large onion diced
  • 1 red bell pepper diced
  • 5 cloves garlic minced
  • 2 tomatoes diced
  • 1 tsp cumin
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 6-8 cups beef stock
  • 1/2 bunch cilantro large stems removed, finely chopped
  • 1/4 bunch parsley large stems removed, finely chopped

Instructions

  • Heat oil in the pressure cooker on saute setting
  • Cut the skirt steak into pieces small enough to fit in the pressure cooker and season on one side with salt and pepper.
  • Brown each piece of skirt steak and set aside.
  • Once all the meat has been browned, cook the onions and peppers in the instant pot, using the liquid they express to scrape up the bits of beef fond from browning the meat
  • Add the garlic toward the end of cooking the onions
  • Add the cumin, diced tomatoes, and Worcestershire sauce and cook for a few more minutes
  • Add the tomato paste and stir into the onions. Add about a cup of the beef stock and stir to combine.
  • Return the steak along with any juices that have collected underneath it to the pot. Pour in enough beef stock to cover.
  • Pressure cook on the Meat setting for 45 minutes then allow the steam to dissipate
  • Using a spider (the meat will be very tender at this point and will fall apart if you grab it with tongs), remove the meat to a bowl to be shredded. Leaving the pressure cooker unlidded but with the heat on, allow the liquid to reduce while shredding the beef.
  • Shred the beef using two forks
  • Return the shredded beef to to the cooking liquid. Add the parsley and cilantro and stir to combine. Allow to come up to temperature and then serve