Carne mechada is the national dish of Venezuela and also very popular in Puerto Rico and Cuba. This version is adaped from Wilo Benet’s cookbook, Puerto Rico – True flavors. If you want to see Wilo’s creations, go to Foodalogue where my friend Joan had the pleasure to meet Wilo and visit his two restaurants in Puerto Rico. We were supposed to go together, but hurricane Irene screwed it all up. Grrrr!!!!
We are using eye round which is inexpensive, versatile and flavorful.
3-4 lbs. beef eye round
4 tablespoons olive oil
4 Spanish choizo, cases removed and crumbled
2-3 tablespoons of adobo and sazón Goya mixed
4-5 garlic cloves, chopped
1/4 cup sofrito
1 large onion, diced
24 olives stuffed with pimentos
5 -6 cilantro stems
2 cups cooking sherry
1-1/2 cups tomato sauce
3 Idaho potatoes sliced 1/2 inch pieces
4 carrots, sliced thick - 2 inch pieces
4 quarts of beef stock
Make a crosscut incision on the center of the meat; make sure the incision goes all the way through to the other end. I used my stainless steel knife sharpener.
Insert chorizo into the hole until it reaches the other side.
Season the meat with adobo and sazón.
In a large casserole heat olive oil and sear meat on all sides, remove and set aside. Add onion and garlic, cook until translucent. Add meat and all ingredients except for potatoes, carrots and olives. Bring to boil then lower heat and simmer covered for about 2 hours
turning meat so that part that is exposed does not dry.
Add potatoes, carrots, and olives. Cook without the lid for an additional 15-20 minutes at simmer or until vegetables are tender.
Let meat stand for 20 minutes and cut in slices of ½ ” thickness.