Description
Carne mechada is a conventional meal common of Venezuelan food, frequently utilized as a filling for arepas, white corn sandwiches, usually acted as street food. The initial dish includes the preparation of a delicious boiled beef, consequently skilled with peppers, onion, tomato, spices and fragrant herbs. A surge of taste which contains the essence of South American food: warm, healthy and convivial.
Components
1 kg of beef pulp for boiled meat;
2 Red peppers;
2 salsa tomatoes;
2 carrots;
2 golden onions;
1 clove of garlic;
1 teaspoon of cumin;
1 teaspoon of sliced coriander;
1 sprig of parsley;
1 sprig of chives; to taste additional virgin olive oil; salt and peppercorns to taste.
Directions
Prepare the boiled beef by positioning the meat in a pan with a lot of parsley and chives, a carefully sliced onion, the chopped carrots and adequate water to cover all the active ingredients. Include a pinch of salt and black peppercorns, cover the pan and leave the boiled beef to prepare over an extremely low heat for a couple of hours. As quickly as the meat hurts and well prepared, drain it and shred it, removing any tough parts. Carefully slice the staying onion and fry it in a pan with a clove of garlic, a drizzle of additional virgin olive oil and the spices. Likewise include the julienned peppers and diced tomatoes. Season whatever with salt, cumin and coriander. Let the peppers sweat, include the beef and mix. Let whatever taste over medium heat and continue cooking for about 20 minutes, including filtered broth if essential. Serve the carne mechada while still hot.
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