Carne Mechada (Venezuelan Shredded Beef)

Traditional Venezuelan carne mechada is tender, juicy and packed with spices. Make a big batch in the slow cooker or Dutch oven and enjoy!


1 tbsp RawSpiceBar's freshly ground chili powder, ground cumin and Mexican oregano or taco seasoning
1 lb flank or skirt steak
6 cups beef broth
Salt and pepper to taste
4 tablespoons olive oil
1 onion, diced
1 green pepper, diced
3 cloves garlic, finely chopped
2 tbsp tomato paste
14 oz canned tomatoes
1 tablespoon Worcestershire sauce


1. In a Dutch oven, add oil over medium high heat. Add onions and cook until translucent, 5-6 minutes. Add garlic, spices and cook, another 3-4 minutes. Add meat, salt and pepper and brown, breaking into pieces and cook until browned on all sides, 8-10 minutes.
2. Add tomato paste, tomatoes, Worcerstershire and cook, another 8-10 minutes.
3. Add beef broth. Cover and let it cook for about 2 hours, or until meat is fully cooked and tender. Remove beef and cool, then shred beef into pieces. Add shredded beef back to pot and let cook, another 20 minutes, until liquid is absorbed. Serve with rice, tacos or plantains and enjoy!

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