Carne Mechada (Shredded Beef)

🛒 Ingredients

• Beef Flank Steak 1000 g · 2500 kcal
• Onions 400 g · 160 kcal
• Red Bell Pepper 200 g · 60 kcal
• Green Bell Pepper 200 g · 60 kcal
• Garlic Cloves 20 g · 30 kcal
• Canned Crushed Tomatoes 400 g · 80 kcal
• Tomato Paste 30 g · 24 kcal
• Beef Broth 500 g · 50 kcal
• Olive Oil 45 g · 405 kcal
• Cumin Powder 2 g · 8 kcal
• Dried Oregano 2 g · 6 kcal
• Bay Leaves 2 g · 6 kcal

👨‍🍳 Instructions

1. Sear the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear the flank steak on all sides until deeply browned, about 3-4 minutes per side.
2. Sauté aromatics: Remove the beef and set aside. Add onions and bell peppers to the pot, cooking until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Build the sauce: Stir in tomato paste, crushed tomatoes, cumin, dried oregano, and bay leaves. Return the seared beef to the pot.
4. Simmer the beef: Pour in beef broth until the meat is almost covered. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours or until the beef is fork-tender.
5. Shred the beef: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot.
6. Finish the sauce: Continue to simmer, uncovered, for another 30-60 minutes, stirring occasionally, allowing the sauce to reduce and thicken to your desired consistency. Season with salt and pepper to taste.