Fiery Venezuelan Carne Mechada with Roasted Red Pepper Relish

Name: Fiery Venezuelan Carne Mechada with Roasted Red Pepper Relish
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs beef flank or chuck roast; 2 tbsp vegetable oil; 1 large onion; 4 garlic cloves; 2 tsp paprika; 1 tsp ground cumin; 1/2 tsp cayenne pepper; 1 cup beef broth; 1/2 cup tomato sauce; Salt and freshly ground black pepper; 3 large red bell peppers; 1 small onion; 2 tbsp apple cider vinegar; 1 tbsp sugar; 1 tbsp olive oil; Salt and pepper

A Spicy Shredded Beef Delight

Discover the robust and fiery flavors of Venezuelan cuisine with this richly spiced shredded beef served alongside a sweet and tangy red pepper relish.

3 h 45 min
6
Intermediate

Ingredients

For the Carne Mechada

2 lbs beef flank or chuck roast

2 tbsp vegetable oil

1 large onion

finely chopped

4 garlic cloves

minced

2 tsp paprika

1 tsp ground cumin

1/2 tsp cayenne pepper

1 cup beef broth

1/2 cup tomato sauce

Salt and freshly ground black pepper

to taste

For the Roasted Red Pepper Relish

3 large red bell peppers

1 small onion

finely chopped

2 tbsp apple cider vinegar

1 tbsp sugar

1 tbsp olive oil

Salt and pepper

to taste

Preparation

Marinating the Carne

Rub the beef

Rub the beef with paprika, cumin, cayenne, salt, and black pepper.

Refrigerate

Cover and refrigerate for at least 2 hours or overnight.

For a deeper flavor, let the beef marinate overnight in the fridge.

Rest at room temperature

Allow the beef to come to room temperature before cooking.

Preparing the Roasted Red Peppers

Char the peppers

Roast the red peppers directly over a gas flame or in a broiler until charred.

Steam

Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.

Peel and dice

Peel and dice the peppers, removing the seeds and stems.

Use gloves when handling hot peppers to avoid skin irritation.

Cooking Process

Searing the Beef

Heat vegetable oil in a large pot over medium-high heat. Sear the beef until browned on all sides.

Simmering the Carne

Add onions and garlic to the pot, sauté until soft. Pour in beef broth and tomato sauce, reduce heat to low, cover and simmer for 2-3 hours until beef is tender.

Ensure the beef is cooked thoroughly to avoid foodborne illness.

Finishing the Relish

In a pan, heat olive oil, add onions, roasted peppers, vinegar, and sugar. Sauté over medium heat until the onions are soft and the relish is thick.

Plating & Serving