Carne mechada: Venezuelan shredded beef

Ingredients and method

Planned for 6 moderate main-dish portions, or smaller portions with pabellón

Ingredients

• 2 pounds flank steak, thawed, trimmed of thick surface fat and cut into 3 or 4 pieces to fit the pot
• 1 small yellow onion, quartered, for the cooking broth
• 2 garlic cloves, lightly crushed, for the cooking broth
• Water to cover the beef by about 1 inch, with extra available as it cooks
• 2 tablespoons neutral oil
• 1 cup finely diced yellow onion
• 1 cup finely diced red bell pepper
• 1/3 cup finely diced, seeded ají dulce, optional; if unavailable, use another 1/3 cup red bell pepper
• 4 garlic cloves, minced, for the sofrito
• 1 cup grated ripe tomato, or plain canned crushed tomatoes with their juice
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1 teaspoon fine salt, divided, plus more to taste
• 1 cup reserved beef cooking broth, plus more only if needed

Method

1. Put the beef, quartered onion, crushed garlic and 1/2 teaspoon salt in a heavy 5- to 6-quart pot. Add water to cover by about 1 inch. Bring to a boil, then lower the heat to maintain a gentle simmer and partially cover. Keep raw-meat utensils away from the cooked food.
2. Simmer until a fork can separate the meat into strands without a tug-of-war. Begin checking around 1 1/2 hours; the cut and thickness may require 2 to 3 hours or longer. Check periodically and add hot water when needed to keep the beef submerged. The timing is a planning range, not a doneness test.
3. Lift the beef onto a clean tray; strain and reserve at least 1 1/2 cups broth. When the meat is cool enough to handle, pull it apart along its fibers with two forks. Remove tough membranes. If the center resists shredding, return that piece to the broth to simmer longer.
4. In a wide, deep skillet, heat the oil over medium heat. Cook the diced onion, bell pepper and optional ají dulce, stirring, until softened. Add the minced garlic and cumin and stir for about 30 seconds. Add the tomato and cook until it loses its raw, watery appearance.
5. Add the shredded beef, 1 cup broth, Worcestershire sauce, black pepper and remaining 1/2 teaspoon salt. Stir, cover and simmer gently for about 15 minutes. Uncover and reduce until the sauce clings to the strands; stop sooner for a moist rice accompaniment and reduce further for an arepa filling. Add broth a few tablespoons at a time if the pan dries before the flavors combine.
6. Taste the fully cooked beef and adjust salt. Serve with rice or use as a warm arepa filling. Follow the cooling guidance below for the portions you are saving.