Carne Mechada Puerto Rican Style Pot Roast Recipes

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PUERTO RICAN CARNE MECHADA RECIPE - (3.2/5)



Puerto Rican Carne Mechada Recipe - (3.2/5) image

Provided by ltrodrigu

Number Of Ingredients 30

For the Marinade:
2 pounds pork roast
1 pound baby potatoes
2 tablespoons freshly ground black pepper
5 cloves garlic, chopped
1 tablespoon adobo powder
3 tablespoons olive oil
1/2 tablespoon white wine vinegar
1 envelope Sazon with paprika and oregano
For the Stuffing:
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
3 cloves garlic, smashed
salt, to taste
1 teaspoon white wine vinegar
2 piquillo peppers, chopped
1 onion, chopped
2 ounces cooking ham, cubed
1/2 green pepper, chopped
5 stuffed green olives, chopped
For Braising Liquid:
4 tablespoons dry red wine
1 bay leaf
2 teaspoons sofrito
1/2 cup beef broth
2 tablespoons tomato sauce
1/4 teaspoon Worcestershire Sauce
3 tablespoons olive oil
1/2 cup water
1 tablespoon cornstarch mixed with 1 tablepoon water

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.

MY CLASSIC PUERTO RICAN CARNE GUISADA



My Classic Puerto Rican Carne Guisada image

This is one of Puerto Rico's favorites. My family loves it when I make this, especially my husband. I hope you enjoy it too! Because of the time it takes, this is good to make on the weekends. Buen Provecho!

Provided by Sandy

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h45m

Yield 4

Number Of Ingredients 14

1 ½ tablespoons corn oil
2 pounds beef round steak, cut into serving-size pieces
3 cloves cloves garlic, crushed
½ teaspoon ground black pepper
½ teaspoon dried oregano
½ cup dry white wine
2 tablespoons sofrito
1 tablespoon salt
1 cube beef bouillon
3 bay leaves
3 potatoes, peeled and cubed
3 carrots, peeled and chopped
1 ½ tablespoons Spanish olives
1 tablespoon tomato paste

Steps:

  • Heat oil in a skillet over medium to high heat and saute meat on all sides until brown, about 10 minutes. Crush garlic with pepper and oregano in a mortar.
  • Pour wine into skillet with beef. Add crushed garlic mixture, sofrito, salt, beef bouillon cube, and bay leaves; stir to combine and bring to a boil. Reduce heat to low, cover, and cook until meat is tender, about 1 hour. If meat is not tender yet, add 1/2 cup of water and continue to cook until meat can easily be pierced with a fork.
  • Stir in potatoes, carrots, olives, and tomato paste. Cook on low heat until vegetables are done and sauce thickens, about 20 minutes.

Nutrition Facts : Calories 567.6 calories, Carbohydrate 33.5 g, Cholesterol 120.9 mg, Fat 22.5 g, Fiber 4.7 g, Protein 50.4 g, SaturatedFat 6.6 g, Sodium 2128.6 mg, Sugar 3.2 g

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