Carne Mechada Puerto Rican Recipe
Welcome to our kitchen! Today we cook a classic. You will love this Carne Mechada Puerto Rican Recipe. It is a savory beef pot roast.
Equipment
- Large Dutch oven
- Sharp kitchen knife.
- Cutting board
- Long Tongs
- Wooden spoon
- Measuring cups
- Measuring spoons
Ingredients
- 3 Lbs Eye Of Round Roast
- 1/2 Cup Sofrito
- 8 Oz Tomato Sauce
- 2 Cups Beef Stock
- 1 Packet Sazon
- 2 Tbsp Adobo Seasoning
- 1/2 Cup Spanish Olives
- 4 Cloves Garlic
- 2 Large Potatoes
- 3 Large Carrots
- 2 Tbsp Olive Oil
- 2 Whole Bay Leaves
Instructions
- Prepare the Beef: Use your knife to poke holes. Stuff garlic inside the meat slits. Season the beef with plenty of Adobo.
- Sear the Meat: Heat oil in the Dutch oven. Place the beef inside the pot. Brown all sides until they look dark.
- Add the Aromatics: Move the meat to the side. Add sofrito and tomato sauce. Stir them for two minutes until fragrant.
- Pour the Liquids: Add the beef stock now. The liquid should cover half the meat. Toss in sazon and bay leaves.
- Simmer the Roast: Cover the pot with a lid. Turn the heat down to low. Let it cook for two hours.
- Add the Vegetables: Put potatoes and carrots in. Add the olives and some brine. Cook for forty more minutes.
- Slice and Serve: Take the meat out carefully. Slice it into thick round circles. Pour the rich gravy over everything.
Notes
➔ Use a heavy pot for even heating.
➔ Always sear the meat for better flavor.
➔ Do not rush the slow cooking process.
➔ Add a splash of vinegar for tang.
➔ Make sure the meat is room temperature.
➔ Use fresh sofrito for the best taste.
➔ Let the meat rest before you slice.
➔ Check the liquid level every hour.
➔ Stuff the meat with ham for extra fat.
➔ Skim the fat off the sauce surface.