Venezuelan Shredded Beef: Carne Mechada Recipe


Look no further if you’re searching for the best Venezuelan Shredded Beef. This authentic Carne mechada recipe, is all you need to start worshiping our delicious Venezuelan gastronomy.

Venezuelan Shredded Beef, best known as "carne mechada", served in a white oval dish, with a spoon and server fork.

Note: Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.

Carne mechada is part of the Venezuelan national dish known as pabellón criollo, and I promise: you’ll love it! Besides mechada, as some people call it, pabellón includes black beans, white rice, fried plantains, and sometimes sunny-side-up eggs. Lots of flavors!

What is carne mechada?

A piece of skirt beef, raw, placed on a wooden cutting board with green onions, onion, bay leaves, and black peppercorns.

Carne mechada or carne desmechada, is the name given in Venezuela to shredded beef. The name comes from the Spanish verb desmechar, which means to pull apart. Once cooked and shredded, the meat is cooked again in a sofrito to create a flavorful stew.

What is the best meat cut to make carne mechada?

Ingredients to make cook Venezuelan shredded meat: including raw beef, onion, green onion, bay leaves and black peppercorns.

The best beef cut to make carne mechada is skirt beef. This is a fatty cut. It has abundant marbling, which makes it buttery-rich. The fat gives carne mechada much of its flavor and tenderness. Therefore, I don’t use any other fat in this recipe. Not even to make my sofrito. The grain is loose, making the meat chewy but tender at the same time.

How to cook carne mechada

Meat cuts to make carne mechada, in a cutting board with green onions, onion, black peppercorns

Some people cook this meat in a pressure cooker. I cook it in a regular pot, not only because I don’t have a pressure cooker but because skirt beef can be very soft, so I find it unnecessary to cook it for a long time.

How to cook carne mechada in a regular pot

All the ingredients to make Venezuelan shredded beef in a pot, with water.

To cook my skirt beef in a regular pot, these are the steps I follow:

  • Cut the beef into 2 inches-wide strips. I keep the length of the beef cut. Later, this will give you nice shreds.
  • Place some green onions (or the green part of a leek) in the bottom of the pot, and place the beef pieces on top.
  • Cover the beef with abundant water.
  • Add a few black peppercorns and bay leaves.
  • Bring to boil uncovered on high heat, and then cook until the beef turns brown and it’s not red anymore.
  • Strain and save at least four cups of beef broth.
  • Once the beef broth completely cools down, discard the fat from the top.

How to shred beef for carne mechada?

Skirt beef cooked and ready to be shredded. There is also a jar of beef broth.

Shredding skirt beef can be tedious. Some people do it using two forks, but I find it’s more efficient to do it with my fingers. In this way, I feel I have more control, go faster, and can easily take away any piece of non-edible fat.

If you’re shredding by hand, wear disposable cooking gloves to perform this task.

Can I shred skirt beef with an electric mixer?

Shredded beef to make Venezuelan carne mechada.

I don’t recommend shredding skirt beef with an electric mixer. By doing this, meat can be easily over-processed and become doughty and unpleasant. I usually sit down and watch a Youtube video or a Netflix show while manually shredding my beef.

How to make the best carne mechada stew?

Once the beef is shredded, it comes the best part: cooking it with an uncooked sofrito. How is this? Well, a sofrito is the flavorful base of many Venezuelan dishes. You make sofrito by sautéeing finely chopped onions, garlic, red bell pepper, and ají dulce in oil.

Ingredients to make carne mechada stew, including: Worcestershire sauce, ground red bell pepper, onion and tomatoes, minced garlic, coarse sea salt, cumin and bay leaves.

Technically my sofrito is not I sofrito because, for this dish, I don’t sauté the ingredients. This is why I call it “uncooked.” However, all those veggies combined with the beef broth, Worcestershire sauce, cumin, bay leaves, black peppers, and sea salt create a flavorful and aromatic stew you won’t resist.

The moment of adding Worcestershire sauce to the pot where a Venezuelan carne mechada stew is in the making.

In this cooking phase, time is key. After bringing all to a boil on medium-high heat, I lower the heat and simmer the stew for 45 minutes so that the meat can absorb all the flavors. Cooking the meat so calmly makes the sauce thicken, and the flavors concentrate.

How to pair Venezuelan shredded beef

All the ingredients to make the Venezuelan carne mechada stew.

Pabellón criollo is one authentic, traditional Venezuelan thing. Serve carne mechada with black beans, white rice, and fried tajadas de plátano maduro (ripe plantains), and you’re all set.

You can also serve it over a bed of white rice, put some avocado on the side, and have a well-balanced meal. White rice is, no need to say, the best companion for our delicious Venezuelan shredded beef. Try it with lime and cilantro rice, and you’ll be in heaven.

What to do with leftover mechada?

Cenital view of a deep pan with Venezuelan carne mechada.

This juicy Venezuelan shredded beef is a favorite filling for our delicious arepas. This is one of the most popular ways to eat arepas when you go to an arepera (an arepa eatery).

Mechada is also good with cachapas, and makes delicious Venezuelan empanadas (made with arepa flour and fried).

Try it with tacos with some pico de gallo or pickled onions on top, and you’ll have a delicious fusion of Venezuelan and Mexican flavors in one dish.

How to store carne mechada

Venezuelan shredded  beef, aka carne mechada, served in an oval , white, china dish.

Saved in an air-tight container, this carne mechada will last up to a week in the refrigerator.

Since we’re only three people at home, and I buy my skirt beef in Costco, I freeze half every time I make a batch. It’s always a wonderful idea to have carne mechada handy for a Sunday brunch.

The best Venezuelan carne mechada recipe

Venezuelan Carne Mechada served in a oval. white china dish.

Following is my recipe. I hope you like it as much as I do. Thanks for subscribing to my Youtube channel and visiting my Amazon shop.

carne mechada 1
5 from 11 votes

Venezuelan Carne Mechada

This is the authentic Venezuelan shredded beef. Perfect for our national dish “Pabellón Criollo”, and also to fill arepas and empanadas, or serve with cachapas.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Shredding30 minutes
Total Time2 hours
Servings: 10 people
Calories: 262kcal


To cook the beef

  • 3 pounds skirt beef
  • 4 green onions
  • ½ yellow onion
  • 2 bay leaves
  • 8 black peppercorns
  • 8 cups water

To make the stew

  • 5 cups beef broth resulting from the beef cooking
  • 4 cups tomatoes ground
  • 2 cups onion ground
  • 1 ½ cups red bell pepper ground
  • 4 garlic cloves minced
  • 2 bay leaves
  • 2 teaspoons cumin
  • ¼ cup Worcestershire sauce
  • ½ teaspoon black pepper freshly ground
  • 3 teaspoons coarse sea salt


  • Cut the beef into 2 inches-wide strips.
  • Place onion and green onions in the bottom of a pot, and place the beef pieces on top.
  • Cover the beef with abundant water.
  • Add black peppercorns and bay leaves.
  • Bring to boil uncovered on high heat.
  • Reduce the heat, cover, and cook at medium-low heat until the beef turns completely brown, about 20-30 minutes.
  • Take out the beef and reserve it.
  • Strain the beef broth. Discard the solids.
  • Let the broth completely cool down. Once a layer of fat is formed on top of the broth, take it away with a spoon and discard it.
  • Wearing disposable cooking gloves, proceed to shred the beef manually.
  • Put the shredded beef in a saucier, add broth, tomatoes, ground onions, red bell pepper, garlic, bay leaves, cumin, Worcestershire sauce, salt, and pepper, and stir well.
  • Bring to a boil on medium-high heat, and cook for 5 minutes.
  • Reduce the heat, cover, and cook at medium-low heat for about 20 minutes.
  • Stir, reduce the heat, and simmer, uncovered, for 20-30 minutes.


Nutrition Facts
Venezuelan Carne Mechada
Amount Per Serving
Calories 262 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g25%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 5g
Cholesterol 84mg28%
Sodium 1357mg59%
Potassium 840mg24%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 31g62%
Vitamin A 1259IU25%
Vitamin C 42mg51%
Calcium 54mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Beef, Main Course
Cuisine: Venezuelan
Diet: Diabetic, Gluten Free
Keyword: carne mechada recipe, how to make carne mechada, how to make Venezuelan carne mechada, Venezuelan carne mechada recipe, Venezuelan shredded beef, Venezuelan shredded beef recipe


If there is any leftover beef broth, freeze it for future use.

Sharing is caring!

Remember to visit my Amazon store. Thank you
Notify of
Recipe Rating

Oldest Most Voted
Inline Feedbacks
View all comments
Would love your thoughts, please comment.x