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November 18, 2017

Carne Mechada with Black beans, Rice & Fried Platanos


  • 2 lbs beef roast
  • 2 peppers – chopped
  • 2 onions- chopped
  • 3 garlic cloves – pressed
  • 1/2 cup tomato puree
  • 2 carrots
  • 1 stalk celery
  • 1 Tablespoon salt
  • 1 teaspoon cumin
  • Pepper to taste
  • Boil the beef for 2 hours.  Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours.
  • Let cool, and then shred the beef using 2 forks or with your fingers – I prefer the fork method:
  • Make a “Sofrito”:  Fry the onions, peppers and garlic for about 15 minutes at medium heat.
  • Add the shredded beef to the pan, and then add the broth you boiled the beef in.
  • Add the tomato puree and the cumin, and cook until the broth has reduced.
  • Taste for salt and pepper.
  • Fill your arepas with carne mechada, or eat with rice and black beans.


Black beans
  • 1 package black beans
  • 3 red peppers – chopped
  • 3 onions – chopped
  • 4 garlic cloves – pressed
  • 3.5 oz (100 gr) bacon.
  • 3 laurel leaves
  • 1 teaspoon cumin
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • Soak the beans overnight.
  • Prepare a sofrito with the onions, peppers, and the garlic.
  • Add all the ingredients to a stew pot, and cook for a few hours, until the beans are tender

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