Carne Mechada and Fruit Salad

Kevin did most of the cooking for the Venezuelan refugee lunch on Friday, while I was at the beach with the kids. He made rice and beans, but the main entree was carne mechada, a Venezuelan shredded beef dish.

Typically it’s made with skirt or flank steak, but since we were quadrupling the recipe (to feed about 40), I picked up a cheaper cut of meat, brisket, instead. About $50 ($5.98 / lb at Wild Fork), so a good option for feeding a (non-veg) crowd.

Brisket takes an hour or so longer to cook, so you do have to allow for that, and the end result is a little drier, Kevin says? But I thought it was still quite tasty.

We also did a big fruit salad; I put in avocado, which they may not do in Venezuela? But we do in Sri Lanka, and it’s delicious — I usually do a lime-honey dressing to go with it. Hope they liked it! I’m guessing they don’t have a lot of access to fresh fruit right now. 🙁

Recipe for Carne Mechada:

Leave a Reply

Your email address will not be published. Required fields are marked *