Venezuelan Shredded Beef (Carne Mechada)

This Venezuelan Shredded Beef recipe is amazing! It’s tender, juicy, and so flavorful. Make a big batch, and you can have something different with it for days.

Venezuelan Shredded Beef, Aka Carne Mechada

Venezuela means a lot to my family and me. It is the country of my birth, my family, my childhood, my memories, and my love. I hope and pray to see it free and prosperous again very soon. As a tribute to my beautiful Venezuela, today I am sharing my recipe for Carne Mechada!

This easy shredded beef plays a major part in Venezuela’s national dish, “Pabellon Criollo.” Pabellon Criollo consists of shredded beef, black beans, white rice, and fried plantains. Usually, this dish is accompanied by arepas and white cheese. This dish is a hearty combo. Some people even add a fried egg over the rice, but I’ve never eaten it like that.

Seriously, this pulled beef is delicious! It’s full of flavor and is so moist and tender that it just melts in your mouth.

Venezuelan Shredded Beef Ingredients

Amounts are included in the printable recipe below (scroll down). You’ll need:

• Flank or skirt steak
• Beef broth
• Salt and pepper — to taste
• Olive oil
• Onion
• Green pepper
• Garlic
• Tomato paste
• Tomato sauce
• Worcestershire sauce
• Cumin
• Dried oregano
• Bay leaves

How To Make Venezuelan Shredded Beef (Carne Mechada) At Home

Detailed instructions are included in the printable recipe below (scroll down). Here’s how to make Venezuelan Shredded Beef.

Step 1 – PREPARE THE BEEF

Cut the meat into 4 pieces.

Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Reduce heat to medium, cover, and let it cook for about 2 hours or until meat is fully cooked and tender. As the meat cooks check the broth levels and add more if needed (the broth should always cover meat).

Step 2 – SHRED THE BEEF

When the meat is tender and fully cooked, carefully remove it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups). Once the meat is cool enough, shred it using two forks or your hands.

Step 3 – COOK AND COMBINE

Heat the oil in a large skillet over medium heat. Sauté the onion and pepper for 3-5 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Stir in the shredded beef and mix well.

In a medium bowl, combine tomato paste, tomato sauce, Worcestershire,  sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed.

Step 4 – SERVE AND ENJOY

Serve hot with white rice, black beans, and fried plantains if desired.

How To Make Shredded Beef In The Slow Cooker

Step 1 – PREPARE THE BEEF

Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Transfer beef to a slow cooker.

Step 2 – ADD INGREDIENTS TO THE SLOW COOKER

Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
Add onion, peppers, garlic, and bay leaves. Mix to combine.

Step 3 – COOK IN THE SLOW COOKER AND SHRED

Cook on low for 6-8 hours or high for 3-4 hours. Shred beef with two forks and toss to coat with the juices. Serve hot with white rice, black beans, and fried plantains if desired.

What Cut Of Beef Is Best For Shredded Beef?

The best cut of meat to make this Venezuelan shredded beef is skirt steak or flank steak. Chuck and rump roast are also used to shred, but in my opinion, they can be too tough. However, they are a very budget-friendly option. So, if you want really moist and tender shredded meat, I highly recommend using my favorite cut, the skirt steak!

More Venezuelan Recipes You’ll Love…

• Easy Venezuelan Chicha
• Easy Venezuelan Roasted Chicken
• Venezuelan Asado Negro
• How to Make Venezuelan Nata
• Venezuelan Cachitos de Jamon
• Eggless Venezuelan Tequeños
• Venezuelan Beef Liver and Onions
• MORE VENEZUELAN RECIPES…

Recipe Card 📖

Venezuelan Shredded Beef

Oriana Romero

This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.

4.82 from 60 votes

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs

Servings 4 -6 people

Ingredients

 

• ▢ 1-2 lb (500 – 1000 g) skirt steak or flank steak
• ▢ 6-8 cups (1 1/2 – 2 l) beef broth
• ▢ Salt and pepper to taste
• ▢ 4 tablespoons ( 60 ml) olive oil
• ▢ 1 cup onion, finely diced
• ▢ 1 cup green pepper, chopped into small cubes
• ▢ 3 cloves garlic, minced
• ▢ 1 can (6oz) tomato paste
• ▢ 1 can (8oz) tomato sauce
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 2 teaspoons ground cumin
• ▢ 1 tablespoon dried oregano
• ▢ 2 bay leaves

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions

 

Stovetop Instructions

• Cut the meat into 4 pieces.
• Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Reduce heat to medium, cover, and let it cook for about 2 hours or until meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
• When the meat is tender and fully cooked, carefully remove it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
• Once the meat is cool enough, shred it using two forks or your hands, remove and discard big pieces of fat, if any.
• Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
• Stir in shredded beef and mix to combine well.
• In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
• Serve hot with white rice, black beans, and fried plantains if desired.

Slow Cooker Instruction:

• Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
• Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker. 
• Add onion, peppers, garlic, and bay leaves. Mix to combine. 
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• When the time is over, and the meat is tender, remove the meat from the slow cooker. Once the meat is cool enough, shred it using two forks or your hands, remove and discard big pieces of fat, if any.
• Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
• Serve hot with white rice, black beans, and fried plantains if desired.

Pressure Cooker Instructions:

• For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe. 

Oriana’s Notes

 

STORE: This shredded beef recipe keeps great in the fridge for up to 4 to 5 days in an airtight container. When you’re ready to enjoy, heat it in the microwave or over the stovetop until heated through.

 

FREEZE: This Carne Mechada is freezer-friendly. Once the beef has cooled, transfer the shredded beef to an airtight freezer-safe container or bag. I suggest freezing it in portions so I can pull out as much beef as needed. Freeze for up to 3 months. Thaw in the fridge the night before and reheat until heated through.

 

PRO TIP: When I prepare it, I always double the recipe, and if there are leftovers, I freeze it, and then we eat it with arepas, or I make empanadas. You can also use this meat to make tacos, tostadas, or quesadillas. 

 

ONION: You can use white or yellow; either works just fine.

 

 

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Nutrition

Calories: 360kcalCarbohydrates: 9gProtein: 30gFat: 24gSaturated Fat: 6gTrans Fat: 1gCholesterol: 71mgSodium: 1464mgFiber: 2gSugar: 3g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Main Course

Cuisine Venezuelan

Calories 360

Keyword beef carne mechada recipe Shredded venezuela