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Venezuelan Shredded Beef

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.
Course Main Course
Cuisine Venezuelan
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings 4 -6 people
Calories 360kcal

Ingredients

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. Cover and let it cook for about 2 - 3 hours, or until the 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 removed 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, sheared 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 meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
  • 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:

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.
 
If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations. 
 
More Venezuelan Recipe You'll Love:
 
 Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 360kcal | Carbohydrates: 9g | Protein: 30g | Fat: 24g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1464mg | Fiber: 2g | Sugar: 3g