Carne Mechada Recipes

Steps:

• Clean the meat. Cut holes through the meat from both ends lengthwise, making sure they meet in the middle. Mix stuffing ingredients and stuff meat all the way through hole. Mix marinade ingredients and marinate the meat, covered, in the refrigerator, overnight. Add oil and bay leaf to the pot and over high heat, brown the meat on all sides. Lower heat to medium and add the braising ingredients. Place in slow cooker and cook on high for 1 1/2 hours. Add potatoes and cook on high 1/2 hour more or until the potatoes are tender. Remove meat to cutting board and tent with foil. Add cornstarch to braising liquid and bring to a boil. Reduced liquid by half. Serve meat sliced in 1/2-inch thick slices on platter surrounded by potatoes and covered with braising liquid.

Steps:

• Simmmer the beef with the onions, garlic and bay leaves until tender, about three hours. Add more wine, water or beef broth if the meat appears too dry. Remove from heat, let cool, and then pull apart to shred. For the sauce, saute the onions and green peppers in the olive oil, then add the meat and remaining ingredients. Simmer another 30 minutes until all the flavors are blended.