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Carne Esmechada      HT   MC  Venezuelan  75mins

Serves 4      Hot Beef   Vegetables  Herbs  Main Course   Dairy free Eggless Venezuela Sth America South American

675g/1 ˝ lb Beef Steak (e.g. rump, sirloin)
3 Bay Leaves
Water or Stock
2 tbsp Oil
1 Onion, chopped
4 Garlic Cloves, chopped
1 Green Capsicum (Sweet Pepper), deseeded and chopped
6 Tomatoes , chopped
˝ teasp Wine Vinegar
1 tbsp Adobo


1. Place meat in a large saucepan together with the bay leaves, cover with water or stock, bring to the boil then reduce the heat and simmer for about 30 minutes or until very tender.

2. Remove the beef from the pan and when cool enough to handle, shred into pieces.

3. Heat the oil in a large saucepan, add the onion and garlic and sauté for 5 minutes until softened.

4. Add the peppers, tomatoes, salt, vinegar, adobo and shredded meat, mix well and bring to the boil.

5. Reduce the heat, cover and simmer for about 30 minutes. Serve hot.


 More Venezuelan Recipes

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Serving Suggestions

Serve with a green vegetable


Key techniques used in this recipe

Chop to – To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.


Tips, Options and Substitutions




Main equipment required to make this recipe


Chopping knife

Chopping Board


Mixing Bowl


Make Ahead/ Freezing


Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 


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