Carne Esmechada

Authentic Carne Esmechada Recipe from Venezuela - Tender Beef Steak with Tomatoes and Garlic

Region / culture: Venezuela | Preparation time: 10 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Carne Esmechada is a traditional Venezuelan dish made with shredded beef that is cooked in a flavorful tomato-based sauce. This dish is packed with bold flavors and is perfect for a hearty and satisfying meal.

History

Carne Esmechada has its roots in Venezuelan cuisine, where it is a popular dish enjoyed by many. The dish is typically made with beef that is slow-cooked until tender and then shredded and cooked in a savory sauce. It is often served with rice, beans, and plantains for a complete and delicious meal.

Ingredients

675 g / 1.5 lb beef steak (e.g. rump, sirloin)
3 bay leaves
water or stock
2 tbsp oil
1 onion, chopped
4 garlic cloves, chopped
1 green (sweet pepper), de-seeded and chopped
6 tomatoes, chopped
salt
0.5 tsp wine vinegar
1 tbsp adobo

How to prepare

Place the meat in a large saucepan along with the bay leaves. Cover with water or stock and bring to a boil. Reduce the heat and simmer for about 30 minutes or until the meat is very tender.
Remove the beef from the pan and shred it into pieces when it has cooled down enough to handle.
In a large saucepan, heat the oil and sauté the onion and garlic for 5 minutes until they are softened.
Add the peppers, tomatoes, salt, vinegar, adobo, and shredded meat. Mix well and bring to a boil.
Reduce the heat, cover the saucepan, and simmer for about 30 minutes.

Variations

Add some chopped jalapeños for a spicier version of Carne Esmechada.
Use chicken or pork instead of beef for a different twist on this dish.
Add some olives or capers for an extra burst of flavor.

Cooking Tips & Tricks

Be sure to simmer the meat until it is very tender to ensure that it shreds easily.

- Adjust the seasoning to your taste by adding more or less adobo and salt.

- For a spicier version, add some chopped jalapeños or hot sauce to the sauce.

- Serve the Carne Esmechada with a side of rice and beans for a traditional Venezuelan meal.

Serving Suggestions

Serve Carne Esmechada with a side of rice, beans, and plantains for a complete and traditional Venezuelan meal.

Cooking Techniques

Be sure to simmer the meat until it is very tender to ensure that it shreds easily.

- Adjust the seasoning to your taste by adding more or less adobo and salt.

Ingredient Substitutions

You can use chicken or pork instead of beef in this recipe.

- Use any type of vinegar in place of wine vinegar.

Make Ahead Tips

Carne Esmechada can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve Carne Esmechada in a large serving dish with a side of rice and beans for a colorful and appetizing presentation.

Pairing Recommendations

Carne Esmechada pairs well with a side of rice, beans, and plantains. Serve with a glass of red wine for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Carne Esmechada contains approximately 300 calories, making it a satisfying and filling meal option.

Carbohydrates

Carne Esmechada is a low-carb dish, with only a small amount of carbohydrates coming from the tomatoes and peppers in the sauce.

Fats

The main source of fat in Carne Esmechada comes from the oil used for cooking the meat and vegetables. It is a moderate-fat dish that can be enjoyed as part of a balanced diet.

Proteins

Beef is a rich source of protein, making Carne Esmechada a protein-packed dish that can help keep you feeling full and satisfied.

Vitamins and minerals

Tomatoes, onions, garlic, and peppers are all rich in vitamins and minerals, adding a nutritional boost to this dish.

Alergens

This recipe contains beef and may not be suitable for those with allergies to red meat.

Summary

Carne Esmechada is a nutritious and flavorful dish that is high in protein and low in carbohydrates. It is a great option for a satisfying meal that is sure to please your taste buds.

Summary

Carne Esmechada is a delicious and flavorful dish that is perfect for a hearty and satisfying meal. With its tender shredded beef and savory tomato-based sauce, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Carne Esmechada. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria was a fantastic cook, and she loved to share her recipes with me. As we chatted over a cup of coffee, she suddenly jumped up from her chair and exclaimed, "I have the perfect recipe for you to try today!"

Curious and excited, I followed Maria to her kitchen, where she pulled out a large pot and began gathering all the ingredients for Carne Esmechada. I watched in awe as she effortlessly seasoned the meat with a blend of spices and herbs, then cooked it slowly until it was tender and flavorful. The aroma wafting through the kitchen was intoxicating, and I couldn't wait to taste the finished dish.

As Maria plated the Carne Esmechada and handed me a fork, I took my first bite and was immediately transported to a world of rich, savory flavors. The meat was incredibly tender, and the spices added a depth of flavor that I had never experienced before. I couldn't help but ask Maria for the recipe, and she gladly wrote it down for me on a piece of paper.

From that moment on, Carne Esmechada became a staple in my own kitchen. I would often make it for family gatherings and special occasions, always receiving rave reviews from my loved ones. Over the years, I have made a few tweaks to the recipe, adding my own personal touch to make it truly my own.

But it wasn't just Maria's recipe that inspired me to perfect my Carne Esmechada. I also learned from my own mother, who had her own version of the dish that she had learned from her own mother. My grandmother had a unique way of preparing Carne Esmechada, using a special blend of spices that she had picked up during her travels to South America.

I remember spending hours in the kitchen with my grandmother, watching her work her magic as she cooked the meat with such care and precision. She would always tell me stories of her adventures and how she had acquired the recipe for Carne Esmechada from a local chef in Venezuela. These stories only added to the mystique of the dish, making it even more special to me.

As I grew older and started my own family, I made sure to pass down the recipe for Carne Esmechada to my children. I wanted them to experience the same joy and satisfaction that I felt every time I cooked this dish. And as the years went by, I found myself adding new twists and flavors to the recipe, always striving to make it even more delicious than before.

Today, Carne Esmechada holds a special place in my heart. It is a dish that not only reminds me of my dear friend Maria and my beloved grandmother but also of the joy and passion that cooking brings into my life. I am grateful for the experiences and memories that have shaped my love for this recipe, and I look forward to sharing it with many more generations to come.