- 1 pound of Flank Steak
- 1 medium onion
- 1 piece of celery
- 2 cloves of garlic
- 3 Tbsp of olive oil
- 1 cup of chopped Onions
- 3 aji dulce ( Sweet Habanero pepper)
- ½ Red Pepper chopped
- ½ Green Pepper chopped
- 5 tomatoes chopped
- 1/3 cup of chopped Green Onion
- 1/3 cup of chopped Celery
- 1/3 cup of chopped Cilantro
- 4 cloves of garlic crushed
- 1 tbsp of Worcestershire sauce
- 1 1/2 tbsp of cumin
- 2 tbsp of ketchup
- 1 tbsp salt
- 1/2 tbsp black pepper
- Cut the Flank Steak in 2 pieces. Place the beef in a large saucepan with enough water to cover it, add onion, celery and cloves of garlic. Bring to the boil, cover and simmer for 2 hours.
- Remove from heat and leave to cool. Set aside the water.
- Shred the beef with two forks until all the beef is shredded.
- Heat the olive oil in a large frying pan.
- Add onions and when they start to brown add green and red peppers, green onions, garlic, sweet pepper and celery. Stirring occasionally cook for about 5 minutes.
- Add tomatoes, bay leaf and shredded beef. Cook for 5 minutes.
- Add some of the water the beef was boiled – approx. ¾ cup.
- Add salt, black pepper and cumin, dash of Worcestershire sauce and ketchup.
- Stir frequently as you bring to the boil and then lower heat and simmer for 15 minutes stirring occasionally. Remove from the heat and add the cilantro.
NotesCarne Esmechada is part of the Venezuelan Pabellon Criollo.
I want to share this recipe because is part of my culture and part of the Venezuelan National Dish. The recipe is made with sofrito that is the key secret in the latin cuisine.
More recipes @ http://carolinasculinaryjourney.blogspot.com/