Ingredients with Measurements:
- 2 lbs. beef chuck roast
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 tsp. cumin powder
- 1 tsp. oregano
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup vegetable oil
- 1 cup beef broth
- 1 can (8 oz.) tomato sauce
- 1 can (15 oz.) black beans, drained and rinsed
- 2 cups white rice
- 4 cups water
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Rice cooker or medium saucepan with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a small bowl, mix together cumin, oregano, paprika, salt, and black pepper.
3. Rub the spice mixture all over the beef chuck roast.
4. In a Dutch oven or heavy-bottomed pot, heat vegetable oil over medium-high heat.
5. Add the beef chuck roast and sear on all sides until browned, about 5 minutes per side.
6. Remove the beef chuck roast from the pot and set aside.
7. In the same pot, add onion, green bell pepper, and garlic. Cook until softened, about 5 minutes.
8. Add beef broth and tomato sauce. Stir to combine.
9. Return the beef chuck roast to the pot and cover with the lid.
10. Bake in the preheated oven for 2 to 2 1/2 hours, or until the beef is tender and falls apart easily.
11. While the beef is cooking, prepare the Moros y Cristianos. In a rice cooker or medium saucepan, combine rice and water. Cook according to manufacturer's instructions or until the rice is tender and the water is absorbed.
12. Add black beans to the cooked rice and stir to combine.
13. Once the beef is done, remove it from the pot and shred it using two forks.
14. Return the shredded beef to the pot and stir to combine with the sauce.
15. Serve the Carne Mechada with Moros y Cristianos on the side.
Time:
Preparation time: 20 minutes
Cooking time: 2 to 2 1/2 hours
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6 to 8 people.
Nutritional information:
Calories per serving: 540
Fat per serving: 20g
Carbohydrates per serving: 56g
Protein per serving: 33g
Substitutions for ingredients:
- Beef chuck roast can be substituted with pork shoulder or chicken thighs.
- Vegetable oil can be substituted with olive oil or canola oil.
- Black beans can be substituted with kidney beans or pinto beans.
Variations:
- Add diced tomatoes or tomato paste for a thicker sauce.
- Add sliced jalapeños or hot sauce for a spicier dish.
- Use brown rice instead of white rice for a healthier option.
Tips and tricks:
- Make sure to sear the beef chuck roast on all sides to lock in the juices and flavor.
- Use a meat thermometer to ensure the beef is cooked to the desired temperature.
- Let the beef rest for a few minutes before shredding to allow the juices to redistribute.
Storage instructions:
- Store leftover Carne Mechada and Moros y Cristianos separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the Carne Mechada in a pot over medium heat until heated through.
- Reheat the Moros y Cristianos in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Carne Mechada and Moros y Cristianos on separate plates or bowls.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with a side of fried plantains or sweet cornbread.
Suggested side dishes:
- Fried plantains
- Sweet cornbread
- Avocado salad
Troubleshooting advice:
- If the beef is tough, it may need to cook longer. Check the temperature with a meat thermometer to ensure it is cooked to the desired temperature.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the beef is cooked to the safe minimum internal temperature of 145°F.
Food history:
- Carne Mechada is a traditional Venezuelan dish that is typically served with rice and beans.
- Moros y Cristianos, or "Moors and Christians," is a Cuban dish that combines black beans and rice.
Flavor profiles:
- Carne Mechada is savory and slightly spicy, with a rich tomato-based sauce.
- Moros y Cristianos is earthy and slightly nutty, with a hint of garlic.
Serving suggestions:
- Serve the Carne Mechada and Moros y Cristianos family-style on a large platter or in separate bowls.
- Offer additional toppings such as sour cream, shredded cheese, or hot sauce.
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Region: Spanish