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Carne Mechada

Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 4-6 servings

  • Rumba® Beef Inside Skirt (1-2 lbs. )
  • Salt and pepper, to taste
  • 4 tablespoons vegetable oil
  • 1 large onion, finely diced
  • 1 cup green pepper, chopped into small cubes
  • 3 cloves garlic, finely chopped
  • 2½ cups beef broth
  • 1 can (6 ounces) tomato paste
  • 2 cans (8 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves
  1. Trim visible fat off meat, if necessary. Cut meat into 4 equal pieces. Season beef with salt and pepper to taste.
  2. Turn pressure cooker on and select “Sauté” mode. Heat 2 tablespoons oil. Sear meat in batches until golden-brown, about 2 minutes per side. Transfer to large plate.
  3. Add remaining 2 tablespoons of oil to pot. Add onion, green pepper and garlic; sauté, stirring constantly, until tender and fragrant, about 3 minutes.
  4. Deglaze pot by adding ¼ cup broth and scraping bottom of pot with wooden spoon to loosen browned bits. Press “Cancel”.
  5. Return meat and any accumulated juices to pressure cooker. Add remaining beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano and bay leaves; mix until well-combined. Secure lid and close pressure-release valve.
  6. Select “Manual” or “Pressure Cook” and adjust time to 45 minutes. When time is complete, allow pressure to release on its own for 5 minutes. Then, carefully turn valve to "Venting" to release any extra pressure. Remove lid. Press “Cancel,” and discard bay leaves.
  7. Use two forks to shred meat, discarding fatty bits. Toss to coat with juices.
  8. Serve hot with white rice, black beans and fried plantains if desired.