Meat
Carne Mechada Criolla
Shredded meat stewed in creole sofrito, the base of many dishes.
Gluten-free
Ingredients
- 700 g of beef flank or shank
- 1 large onion in quarters
- 1 red bell pepper in pieces
- 4 cloves of garlic
- 3 ripe tomatoes
- 2 tablespoons of oil
- 1 teaspoon of ground cumin
- 1 bay leaf
- Salt and pepper to taste
Step-by-step
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- Place the meat in the mixing bowl with the bay leaf and water to cover, cook 45 min/100 degrees/reverse/spoon speed.
- Take out the meat, let it cool a little and shred it into fine strands with your hands.
- Set aside one cup of the cooking broth for the stew.
- Put the onion, bell pepper, garlic and tomatoes in the mixing bowl and chop 5 sec/speed 5.
- Add the oil and saute the stew 8 min/120 degrees/speed 1.
- Season with cumin, salt and pepper and add the shredded meat.
- Pour in the reserved broth and stew 12 min/100 degrees/reverse/spoon speed until it reduces.
Tips
- Serve it in arepas, empanadas or as a filling for pastelitos.
- A touch of grated papelon balances the acidity of the tomato.
- Cook the meat the day before so the flavor concentrates.
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