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This Venezuelan Shredded Beef recipe is amazing! It’s tender, juicy, and so flavorful. Make a big batch, and you can have something different with it for days.
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1.VENEZUELAN SHREDDED BEEF AKA CARNE MECHADA
2.VENEZUELAN SHREDDED BEEF INGREDIENTS
3.HOW TO MAKE VENEZUELAN SHREDDED BEEF (CARNE MECHADA) AT HOME
4.HOW TO MAKE SHREDDED BEEF IN THE SLOW COOKER
5.QUICK RECIPE NOTES
6.WHAT CUT OF BEEF IS BEST FOR SHREDDED BEEF?
7.STORING AND REHEATING LEFTOVERS
8.MORE VENEZUELAN RECIPES YOU’LL LOVE…
9.Venezuelan Shredded Beef
VENEZUELAN SHREDDED BEEF AKA CARNE MECHADA
Venezuela means a lot to my family and me. It is the country of my birth, my family, my childhood, my memories, and my love. I hope and pray to see it free and prosperous again very soon. As a tribute to my beautiful Venezuela, today I am sharing my recipe for Carne Mechada!
This easy shredded beef plays a major part in Venezuela’s national dish “Pabellon Criollo.” Pabellon Criollo consists of shredded beef,black beans, white rice, and fried plantains. Usually, this dish is accompanied byarepasand white cheese. This dish is a hearty combo. Some people even add a fried egg over the rice, but I’ve never eaten it like that.
Seriously, this pulled beef is delicious! It’s full of flavor and is so moist and tender that it just melts in your mouth.
VENEZUELAN SHREDDED BEEF INGREDIENTS
Amounts are included in the printable recipe below (scroll down). You’ll need:
- Flank or skirt steak
- Beef broth
- Salt and pepper — to taste
- Olive oil
- Onion
- Green pepper
- Garlic
- Tomato paste
- Tomato sauce
- Worcestershire sauce
- Cumin
- Dried oregano
- Bay leaves
HOW TO MAKE VENEZUELAN SHREDDED BEEF (CARNE MECHADA) AT HOME
Detailed instructions are included in the printable recipe below (scroll down). Here’s how to make Venezuelan Shredded Beef.
1 – PREPARE THE BEEF
Cut the meat into 4 pieces.
Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 hours, or until meat is fully cooked and tender. As the meat cooks check the broth levels and add more if needed (the broth should always cover meat).
2 – SHRED THE BEEF
When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
Once the meat is cool enough sheered using two forks or your hands.
3 – COOK AND COMBINE
In a large skillet over medium heat the oil. Sauté onion and pepper for 3-5 minutes, or until onion is translucent. Add garlic and let it cook for 1 more minute.
Stir in shredded beef and mix well.
In a medium bowl, combine tomato paste, tomato sauce, Worcestershire, sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed.
4 – SERVE AND ENJOY
Serve hot with white rice,black beans, and friedplantainsif desired.
HOW TO MAKE SHREDDED BEEF IN THE SLOW COOKER
1 – PREPARE THE BEEF
Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Transfer beef to a slow cooker.
2 – ADD INGREDIENTS TO THE SLOW COOKER
Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
Add onion, peppers, garlic, and bay leaves. Mix to combine.
3 – COOK IN THE SLOW COOKER AND SHRED
Cook on low for 6-8 hours or high for 3-4 hours.
Shred beef with two forks and toss to coat with the juices.
Serve hot with white rice, black beans, and fried plantains if desired.
QUICK RECIPE NOTES
- Onion: You can use white or yellow; either works just fine.
- When I prepare it, I always double the recipe; if there are leftovers, I freeze it, and then we eat it witharepasor make empanadas.
- It’s important that the meat is covered with broth during the cooking process to help keep the shredded beef juicy and tender. I suggest 6 to 8 cups, depending on the size of your pot.
- If you are going to cook this recipe on the stove, I suggest using a large Dutch oven, which distributes the heat evenly.
- For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.
WHAT CUT OF BEEF IS BEST FOR SHREDDED BEEF?
The best cut of meat to make this Venezuelan shredded beef is skirt or flank steak. Chuck and rump roast are also used to shredded, but in my opinion, they can be too tough but is a very budget-friendly option. So, if you want really moist and tender shredded meat, I highly recommend using my favorite cut, the skirt steak!
STORING AND REHEATING LEFTOVERS
I love making extra so we can have leftovers to enjoy. Since it has to cook for so long, we might as well make extra! There’s no extra work to double the recipe. Here’s how to store the extra Venezuelan shredded beef.
LEFTOVERS
This shredded beef recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave or over the stovetop until heated through.
FREEZER
This Carne Mechada is freezer-friendly. Once the beef has cooled, transfer the shredded beef to an airtight freezer-safe container or bag. I suggest freezing it in portions so I can pull out as much beef as needed. Freeze for up to 3 months. Thaw in the fridge the night before and reheat until heated through.
MORE VENEZUELAN RECIPES YOU’LL LOVE…
- Easy Venezuelan Chicha
- Easy Venezuelan Roasted Chicken
- Venezuelan Asado Negro
- How to Make Venezuelan Nata
- Venezuelan Cachitos de Jamon
- Eggless Venezuelan Tequeños
- Venezuelan Beef Liver and Onions
- MORE VENEZUELAN RECIPES…
Venezuelan Shredded Beef
Oriana Romero
This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.
4.82 from 59 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 2 hours hrs 40 minutes mins
Total Time 3 hours hrs
Servings 4 -6 people
Ingredients
- 1-2 lb (500 – 1000 g) skirt steak or flank steak
- 6-8 cups (1 1/2 – 2 l) beef broth
- Salt and pepper to taste
- 4 tablespoons ( 60 ml) olive oil
- 1 cup onion, finely diced
- 1 cup green pepper, chopped into small cubes
- 3 cloves garlic, minced
- 1 can (6oz) tomato paste
- 1 can (8oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 2 bay leaves
Instructions
Stovetop Instructions
Cut the meat into 4 pieces.
Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 – 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
Stir in shredded beef and mix to combine well.
In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
Serve hot with white rice, black beans, and fried plantains if desired.
Slow Cooker Instruction:
Cut the meat into 4 pieces.Season the beef with salt and pepper to taste. Add beef to a slow cooker.
Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
Add onion, peppers, garlic, and bay leaves. Mix to combine.
Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
Serve hot with white rice, black beans, and fried plantains if desired.
Pressure Cooker Instructions:
For pressure cooker instructions, check out myInstant Pot Venezuelan Shredded Beefrecipe.
Oriana’s Notes
STORE:This shredded beef recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave or over the stovetop until heated through.
FREEZE:This Carne Mechada is freezer-friendly. Once the beef has cooled, transfer the shredded beef to an airtight freezer-safe container or bag. I suggest freezing it in portions so I can pull out as much beef as needed. Freeze for up to 3 months. Thaw in the fridge the night before and reheat until heated through.
PRO TIP: When I prepare it, I always double the recipe, and if there are leftovers, I freeze it, and then we eat it witharepas, or I make empanadas. You can also use this meat to make tacos, tostadas, or quesadillas.
ONION: You can use white or yellow; either works just fine.
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.
More Venezuelan Recipe You’ll Love:
- Easy Venezuelan Chicha
- Easy Venezuelan Roasted Chicken
- Venezuelan Asado Negro
- How to Make Venezuelan Nata
- Venezuelan Cachitos de Jamon
- Eggless Venezuelan Tequeños
- MORE VENEZUELAN RECIPES…
★Did you make this recipe? Don’t forget to give it a star rating below!
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.
Nutrition
Calories: 360kcalCarbohydrates: 9gProtein: 30gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 1464mgFiber: 2gSugar: 3g
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Course Main Course
Cuisine Venezuelan
Calories 360
Keyword beef carne mechada recipe Shredded venezuela
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions abouteggless baking.
FAQs
- Magnetic Measuring Spoons Set
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Originally posted July 2014, post content edited to add more helpful information, no change to the recipe in March 2021.
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