You need:
· 3 lbs beef sirloin
· 1/4-cup of dry red wine or beef broth
· 1 crushed garlic clove
· 2 chopped onions
· 2 bay leaves
· Salt and pepper to taste.
For the sauce:
· 2 chopped onions
· 2 chopped green peppers
· 2 12-ounce cans of tomato sauce
· 1 tablespoon of olive oil, 1 tablespoon of Worcestershire sauce, 1/2-teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon cumin and salt and pepper to taste.
How to do this:
The preparation of the Carne Mechada involves simmering the beef with onions for around three hours and adding wine, water or beef broth if the meat looks too dried up. The dish needs to be removed from the heat thereafter, let to be cooled, and then shredded. For the sauce, onions and green peppers need to be cooked in olive oil until is looking like a sofrito, the meat to be added to the remaining ingredients, and then simmered for 30 minutes until all the essences are unified.
This is great with rice and black beans, arepas or simple platanos fritos. Email me if you have any questions.
Buen Provecho
