Fiery Venezuelan Carne Mechada with Roasted Red Pepper Relish
Discover the robust and fiery flavors of Venezuelan cuisine with this richly spiced shredded beef served alongside a sweet and tangy red pepper relish.
Preparation
Get these tasks done before you start cooking.
Marinating the Carne
- 1
Rub the beef
Rub the beef with paprika, cumin, cayenne, salt, and black pepper.
- 2
Refrigerate
Cover and refrigerate for at least 2 hours or overnight.
Tip: For a deeper flavor, let the beef marinate overnight in the fridge.
- 3
Rest at room temperature
Allow the beef to come to room temperature before cooking.
Preparing the Roasted Red Peppers
- 1
Char the peppers
Roast the red peppers directly over a gas flame or in a broiler until charred.
- 2
Steam
Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.
- 3
Peel and dice
Peel and dice the peppers, removing the seeds and stems.
Tip: Use gloves when handling hot peppers to avoid skin irritation.
How to Make Fiery Venezuelan Carne Mechada with Roasted Red Pepper Relish
Total time: 5 h · Yields 6 servings
- 1
Searing the Beef
Heat vegetable oil in a large pot over medium-high heat. Sear the beef until browned on all sides.
- 2
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.
- 3
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.
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