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Carne mechada - Antillean pulled pork recipe

Carne mechada – The best pulled pork

door Linda Terrizzi

Carne mechada is another gem that we have taken over from our southern neighbors. The Venezuelans have been making this dish for centuries and it is now more than established in the Antilles.

You can now buy a delicious carne mechada sandwich with every truk'i pan. Also served with rice or funchi it is a delicious meal.



Are you going to make sandwiches with carne mechada yourself? Then (of course!) Use our recipe for traditional Antillean sandwiches, called Pan Sera or choose (as in the picture) for the Venezuelan arepa.

This recipe is enough for a main course for 4 people or 6 filled sandwiches.

Ingredients:

  • 500 gr beef (ribs, sucadels or other stew)
  • 1 onion, chopped
  • 1/2 Madame Jeanette pepper
  • 1 bell pepper, cut into pieces
  • 3 cloves garlic
  • 1 tablespoon of Worcestershire sauce
  • salt to taste
  • 1 / 2 teaspoon black pepper
  • 1/2 teaspoon of ground cumin
  • 1 small can of tomato paste (70gr.)
  • 2 tablespoons olive oil

Preparation carne mechada:

Place the meat in a pan and fill with water until the meat is covered. Now also add a teaspoon of salt. Then cook the meat for 2 hours, until completely cooked.

Let it cool completely and remove the meat from the water. Then set the water aside.



Then take the meat and separate it with two forks. You now have a large amount of loose 'strings' of meat.

Now we are going to flavor the meat. First, heat the olive oil in a saucepan over medium heat. Then add the onion, the bell pepper, the Madame Jeanette pepper and the garlic bee and fry everything over low heat, until the onion looks translucent. This takes about 5 minutes.

Then add the meat to the vegetables. Now add some extra salt, black pepper and cumin. Then bake for another 5 minutes.

Then add a little of the cooking water from the meat. Finally, also add the tomato paste and the Worcestershire Sauce. Cook the carne mechada for 15 minutes, stirring constantly.



Serve the carne mechada with rice or funchi, or on a sandwich. Enjoy your meal!

Recipe from our cookbook

You will of course also find the recipe for this delicious carne mechada in our new cookbook 'the complete Antillean kitchen'.

In the book you will find really all recipes from the kitchen of Aruba, Bonaire en Curaçao. It took us seven years to collect these 300(!) recipes. The book has therefore become a complete representation of our kitchen. Complete with beautiful color photos and a fresh layout, of course.

Do you want more information about the book? Then click on the image below.

the complete antillean kitchen cookbook jurino ignacio
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How nice that you have shared the recipe ... this is how our Antillean cuisine is becoming more famous! :)
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