Puerto Rican Carne Mechada Recipe 325

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CARNE MECHADA (PUERTO RICAN STYLE POT ROAST)



Carne Mechada (Puerto Rican Style Pot Roast) image

A delicious comforting dish of Carne Mechada (Puerto Rican Style Pot Roast) cooked in savory spices, yummy veggies and cooked to tender perfection. A Comfort meal at its best!

Provided by Mexican Appetizers and More

Categories     Dinner

Time 1h10m

Number Of Ingredients 18

2 lbs beef roast
1 teaspoon adobo seasoning
2 tbsp sofrito
1 bay leaf
2 tbsp chicken bouillon powder
⅓ cup red wine
2 tbsp apple cider vinegar
1 cup water
2 tbsp cornstarch (to thicken sauce)
3 potatoes (peeled & cut into large chunks)
4 carrots (sliced)
2 onions (quartered)
1 pepper (quartered)
6 garlic cloves (peeled)
1 tsp salt
½ tsp cumin
1 tsp oregano
4 tbsp oil

Steps:

  • Rinse beef roast and gently poke a few holes into the meat with a knife.Place in instant pot.
  • Put all ingredients for the marinade into a blender and blend until smooth.Pour marinade over beef. Flip over and make sure marinade gets on both sides.
  • Add the sofrito, adobo seasoning, chicken bouillon powder, red wine, vinegar, water and bay leaf to pot.
  • Marinade beef for 30 minutes or overnight in the refrigerator.

Nutrition Facts : ServingSize 4 g, Calories 492 kcal, Carbohydrate 15 g, Protein 46 g, Fat 27 g, SaturatedFat 12 g, Cholesterol 157 mg, Sodium 1412 mg, Fiber 3 g, Sugar 6 g

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.

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