Pabellón Criollo (Carne Mechada)

When I was a kid, my family moved to Caracas, Venezuela. It was quite an experience, living three years of my youth in a foreign country. I learned the language, absorbed some of the culture, and acquired a taste for the food!

Now, as an adult, one of our favorite meals to make is pabellón criollo—the Venezuelan national dish!

I don’t always make the full meal, in fact, I almost never include the platanos [plantains]. (That’s just a personal preference.) But even when we just make parts, it’s fantastic! I will post each part of the meal separately here, starting with the recipe I use for the carne mechada [shredded beef].

(Note: I found this recipe posted to an internet forum several years ago now. I translated it, and of course, I modify it slightly every now and then. Usually we use a bit more meat (3lbs or so), and roughly double the rest of the ingredients. I also usually add a teaspoon and a half of Adobo once I add the meat to the vegetables.)

Carne Mechada:
1/2 kilo (about a pound) Flank Steak (any beef for roasting will do)
1 Onion, finely chopped
1 Pepper (Green and/or Red) finely chopped
2 sticks of Celery, chopped
1 Bunch of Cilantro – finely chopped
1 Can of Stewed Tomatoes
Garlic, Salt & Beef Bullion if you want

Place the meat crockpot with about a cup of water, medium onion, and a little salt. I add adobo and olive oil as well. Cook on low for many hours until tender, pulls apart easily.

Turn crockpot off, remove the meat and let it cool so you can shred it with your hands. Do not dispose of the liquid.

In a large pot, put just enough oil to cover the bottom. Heat up the oil and begin sauteing the garlic, onions, cilantro, pepper(s), and celery. Let it cook till all smells great, but do not burn the onion and garlic. After these have simmered for a bit, add the tomatoes and simmer a bit longer. Add the shredded meat and let it simmer a while longer. Now add the beef bullion, and the liquid from the crockpot. You can add a couple cups of water as well.

Stir this up and let it simmer for as long as you can, as this will let the flavors cook together. Making it delicious!

Serve when ready with rice, black beans, and arepas y platanos if you can. (More ideas for those to come!)

¡Buen provecho!

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Greg

Greg is... a husband, a father, a son, a friend, an artist, a writer, a chef, an enthusiast, an optimist, a philosopher... and most important, more than anything, loved by God.

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