Ingredients with Measurements:
- 1 lb flank steak
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup tomato sauce
- 1/4 cup beef broth
- 2 tbsp olive oil
- 2 cups cooked white rice
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
- Cutting board
- Chef's knife
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
3. Add the chopped onion and red bell pepper and sauté for 5 minutes, or until softened.
4. Add the minced garlic, cumin, paprika, oregano, salt, and black pepper. Stir to combine and cook for 1 minute, or until fragrant.
5. Add the flank steak to the pot and brown on both sides, about 3-4 minutes per side.
6. Add the tomato sauce and beef broth to the pot and stir to combine.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Bake for 2-3 hours, or until the flank steak is tender and falls apart easily with a fork.
9. Remove the pot from the oven and shred the flank steak with two forks.
10. Serve the carne mechada over a bed of cooked white rice.
11. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 325°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 21g
Carbohydrates: 40g
Protein: 25g
Sodium: 450mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- Flank steak can be substituted with chuck roast or brisket.
- White rice can be substituted with brown rice or quinoa.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add a can of black beans to the pot for a heartier meal.
- Top with shredded cheese and sour cream for a Tex-Mex twist.
- Serve with tortilla chips for a crunchy texture.
Tips and tricks:
- Use a meat thermometer to ensure the flank steak is cooked to an internal temperature of 145°F.
- Leftover carne mechada can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the carne mechada in the microwave or on the stovetop.
Storage instructions:
Leftover carne mechada can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the carne mechada in the microwave or on the stovetop.
Presentation ideas:
Serve the carne mechada in individual bowls with the rice on the bottom and the shredded flank steak on top. Top with sliced avocado, fresh cilantro, and a lime wedge.
Garnishes:
Sliced avocado, fresh cilantro, and a lime wedge.
Pairings:
- Serve with a side of black beans and corn for a complete meal.
- Pair with a crisp green salad for a lighter option.
Suggested side dishes:
- Black beans and corn
- Green salad
Troubleshooting advice:
- If the flank steak is tough, it may need to cook for a longer period of time. Return the pot to the oven and continue cooking until the meat is tender.
Food safety advice:
- Use a meat thermometer to ensure the flank steak is cooked to an internal temperature of 145°F.
- Store leftover carne mechada in an airtight container in the refrigerator for up to 3 days.
Food history:
Carne mechada is a traditional Venezuelan dish made with shredded beef that is slow-cooked with onions, bell peppers, and spices.
Flavor profiles:
Carne mechada is a savory and slightly spicy dish with hints of cumin, paprika, and oregano.
Serving suggestions:
Serve the carne mechada over a bed of cooked white rice and top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
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Region: Venezuelan