Cocina Criolla Mechada Con Papas (Creole-Style Shredded Meat with Potatoes) (Submitted by Wilfred Haywood)
Ingredients:
• 2 ounces ham, diced • 2 ounces bacon, diced • 3 ounces onion, chopped • 1/4 cup olives (green or black), pitted and chopped • 1 1/2 teaspoons marjoram leaves • 1 1/2 teaspoons salt • 1/8 teaspoon pepper • 2 lbs. beef (flank steak, chuck, or brisket), cut into chunks • 2 cups hot water • 1 1/2 lbs. potatoes, halved (peeled if desired) • 1/2 cup tomato sauce • 2 ounces fat (vegetable oil, beef tallow, or lard)
How To Make:
1. Prepare the ingredients :
• Dice the ham, bacon, and olives. • Mince the garlic and grind it with the marjoram in a pestle or with a mortar and pestle to release the flavors. 2. Stuff the meat : • Make small indentations in the beef chunks with a knife and stuff each with a bit of bacon and some of the marjoram-garlic seasoning mix. 3. Brown the meat : • In a large, heavy pot, heat the fat over medium-high heat. Add the beef and brown it on all sides, about 3-5 minutes per side. This step is important for flavor development. 4. Add the liquids and potatoes : • Add the hot water, salt, pepper, and potatoes to the pot. Bring to a simmer and cover. Let it cook for 1-2 hours on low heat, or until the meat is tender and easily shreds with a fork. 5. Final step and Serve : • When the meat is nearly done, stir in the tomato sauce. Let the mixture simmer for another 10-15 minutes to meld the flavors together and cook the potatoes until tender. • Slice the meat against the grain and serve with the potatoes and sauce. Garnish with fresh herbs like parsley, if desired. • For a vegetarian variation, you can make the following substitutions: Fat for Cooking : • Instead of animal fat, you can use olive oil or any vegetable oil to cook the dish.
Behind the Recipe:
I used to savor this classic dish like it was a celebration on a plate. The shredded beef ( carne mechada ) was slow-cooked to tender perfection, practically melting with every bite. These days, I look back on it fondly. While I’ve traded the beef for plant-based versions, the spirit of mechada con papas still lives on in my kitchen—just with a few more greens.
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