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…
Leftovers
This shredded beef recipe keeps well in the fridge in an airtight container for up to 4 to 5 days. When you’re ready to enjoy it, heat it in the microwave or over the stovetop until heated through.
Freezer
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.
Recipe Card 📖
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