Carne Desmechada Shredded Flank Steak Recipes

CARNE MECHADA (VENEZUELAN SHREDDED BEEF)

Steps:

• Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.
• Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 c of the cooking broth.)
• Once cool enough to handle, shred the meat with two forks. Set aside.
• Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.
• Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.
• Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn't stick.)

SHREDDED MARINATED FLANK STEAK (CARNE DESMECHADA)

Steps:

• Combine half of the chopped tomatoes, 1/4 cup of the chopped onions, 1/2 tsp minced garlic and 1/4 tsp salt. Rub over flank steak and marinate in the refrigerator overnight.
• Place the marinated flank steak in a dutch oven and cover with water. Cook until tender about 2 1/2 hours.
• Remove from dutch oven and let cool down. Shred meat by hand or with two forks.
• Heat olive oil in a large skillet over medium heat. Saute onions, remaining tomato, garlic and salt. Add shredded meat and stir fry about 10 minutes until heated through.

CARNE DESMECHADA (SHREDDED FLANK STEAK)

Steps:

• Boil flank steak, potato, and salt in a covered pot till steak is fully cooked.
• When done, drain and shred the steak (I do this by hand).
• Preheat oil in a large skillet over med heat.
• When oil is heated, place all ingredients (except ketchup) in oil and sauté until the onion is translucent.
• If desired, stir in a little ketchup to give it a little kick.
• Serve with hot rice.

SLOW COOKED MEXICAN STYLE SHREDDED FLANK STEAK

Steps:

• Layer the sliced flank steak in a slow cooker, chop the onion and add to the cooker.
• Next add your seasonings and cover with the water or stock. Cook on low for 9hrs.
• 2hrs before the meat is cooked, in a skillet add the tablespoon of oil and gently fry the green pepper strips.
• When partially cooked add the strips to the slow cooker.
• Take 2 forks and shred meat in the cooker, reserving the stock to use as a sauce for baked enchiladas, taco's, burritos, etc.

INSTANT POT® SHREDDED FLANK STEAK

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Saute steak, working in batches, until brown, 3 to 5 minutes per side. Set aside on a plate.
• Heat avocado oil in the pot. Saute mushrooms and onion until onion is translucent, about 5 minutes. Add garlic and thyme; saute until fragrant, about 1 minute. Pour in wine; cook and stir until almost evaporated, about 2 minutes. Add broth, Worcestershire sauce, salt, and pepper. Bring to a simmer.
• Add the beef to the broth mixture and turn to coat. Select the Meat option according to manufacturer's instructions. Close and lock the lid; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes. Remove the beef and set aside. Stir water and flour together to make a slurry. Select the Saute option and add the slurry slowly. Cook until liquid thickens, 3 to 5 minutes. Pull the beef apart using 2 forks. Stir beef back into the liquid.