Chilean Carne Mechada is a simple and delicious pot roast. You can serve it as the main dish or use the meat medallions on sandwiches.
Carne Mechada is a dish that the Spaniards introduced in Latin America. There are many variations. Most follow two variants on one, the piece of meat is punctured and stuffed with vegetables like you will drill the rock to stuff dynamite during mining (In Spanish, the verb “mechar” also applies to mining purposes), like the Chilean and Dominican recipes. The other variant is a shredded beef pot roast, like the Venezuelan Carne Mechada. I like this recipe.
What cut of meat is good for Carne Mechada?
We replaced Choclillo or Punta de Ganso with Eye of round roast for this pot roast. If you can’t find it, ask. The butcher went inside to get it at the store where I shop, but a few minutes later, it was cut, clean, and perfect.
What can you serve as a side dish?
Chilean salads, spicy mashed potatoes, golden potatoes, or rice are traditional.
Is Carne Mechada a fancy dish in Chile?
No, Carne Mechada is an everyday meal or can be a weekend lunch. But it’s not something you will make when having people over for dinner.
What sandwiches can you make with the leftovers?
Any topping combination of the Churrascos can be made instead of Carne Mechada. It is a popular option in Chilean restaurants, so have fun trying them.
Maybe you also are interested in the recipe: Estofado Chilean beef stew.
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Carne Mechada (Chilean Pot Roast)
A great roast.
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
- 2 1/4 – 1/2 pounds Eye of round roast
- 1 medium onion
- 3 cloves of garlic
- 1 small carrot
- 1/2 pepper
- 1 stick of celery or celery heart
- 1 cup white wine
- 1 cup water or vegetable broth
- salt and pepper
- oil
Instructions
- Slice the carrots, pepper, and onions.
- Using a thick metal skewer, make four holes in the meat lengthwise—stuff one hole with carrots and another with pepper, garlic, and onion. You can insert it on both sides and push it, so there are vegetables all along with the meat. Chop any leftover vegetables and thinly slice the onion.
- Heat one tablespoon of oil in a pan with a thick bottom over medium-high heat. Dry the meat and season with salt and pepper. Seal the meat on all sides, including the ends. Approximately 3-4 minutes per side.
- Add the vegetables and cook, stirring, for 3 minutes.
- Add the wine and water, cover, and simmer over low heat for 2 hours. Turn the meat every 15 minutes.
- Allow cooling and slice. It will be easier. You can also slice it while hot, very carefully.
- You can sieve the stock or process in the blender or leave it as it is. Reheat the cut meat over low heat in its juices.
- Serve warm or cold with mashed potatoes, rice, etc.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Meat
- Method: Stove-cooked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 267
- Sugar: 1.7 g
- Sodium: 622.6 mg
- Fat: 7.4 g
- Saturated Fat: 2.1 g
- Carbohydrates: 4.2 g
- Fiber: 0.9 g
- Protein: 42.8 g
I have forgotten about this dish, I will make it soon.