Carne Mechada
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg beef (breast), streaky
- 5 red pepper (s)
- 5 onion (s)
- 300 ml white wine
- 500 ml meat stock, from cooking
- salt and pepper
- 2 cubes broth
- 4 garlic clove (s)
- Paprika powder
- 3 teaspoons tomato paste
Print Recipe
Pin Recipe Instructions
- Cover the beef brisket with water in the pressure cooker, add salt and 2 stock cubes so that the meat gets a great taste. Also cut an onion in half and add it.
- Cook until soft in the pressure cooker so that you can shred the meat (mechar, las mechas - the strands). Let it cool down a little and tear it up very finely either with your fingers or with a fork. The longer it cooks, the better it works. Don`t pour the broth away! Meanwhile, cut the peppers and onions into strips or cubes and fry until translucent. It should just be the same, depending on your preference. Cubes are a little finer, e.g. for arepa.
- Add the garlic, deglaze with the stock and add the shredded meat. Let it simmer and gradually add the stock and wine. Let it boil until it has reduced. Add a lot of paprika powder and thicken with tomato paste. When the pepper is so overcooked that you can hardly see it, it`s done. Season to taste with salt and pepper. Rice or arepa and a fresh salad go well with this.
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