Carne Desmechada - Love of Food

Carne Desmechada

Jasmine rice topped with carne desmechada and cilantro served with black beans sofrito garnished with cotija cheese.

By: Richard Sandoval, Celebrity Chef

Prep Time: 10 to 15 minutes
Cook Time: 3 hours

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Braised Top Round:
1 Tablespoon and 2 teaspoons canola oil, divided
8-ounce beef top round steak
6 Tablespoons diced yellow onions
2 ¾ teaspoons peeled and finely chopped fresh garlic cloves, divided
1 ½ cups low sodium beef stock, divided
2 ½ teaspoons tomato paste, divided
1/3 cup diced red bell pepper
1/3 cup diced green bell pepper
2 Tablespoons diced fresh tomato
½ teaspoon ground cumin
½ teaspoon Kosher salt

Black Beans with Sofrito:
7/8 cup (1 cup minus two Tablespoons) dried black turtle beans
2 ¼ teaspoons canola oil, divided
1/3 cup diced Spanish onions, divided
3½ cups water
½ teaspoon Kosher salt
1 ½ Tablespoons finely chopped bell green peppers
1 ½ Tablespoons finely chopped red green peppers
1 teaspoon peeled and finely chopped fresh garlic cloves
1 Tablespoon diced tomato
1 teaspoon chopped fresh cilantro leaves

Jasmine Rice:
1 ¾ cups water
1 ¼ cups raw jasmine rice

Carne Desmechada:
¼ cup finely chopped fresh cilantro leaves
1 cup crumbled cotija cheese

Allergens:

Milk, Soy

Nutritional Information

Directions:

To Prepare Braised Top Round:
Heat 1 teaspoon canola oil in a large oven-proof braising pan. Add meat in a single layer to pan. Brown all sides and remove from pan. Add ¼ cup onions. Cook for 3 to 5 minutes or until translucent. Add 1 ¼ teaspoons garlic. Cook for 1 to 2 minutes or until aromatic. Add ½ cup stock and 1 teaspoon tomato paste. Stir to combine. Bring to a simmer. Carefully place beef in a preheated 350-degree Fahrenheit oven. Braise, uncovered, for approximately 3 hours or until beef is very tender. Let rest for 15 minutes or until cooled enough to hand shred. Heat 1 Tablespoon and 1 teaspoon canola oil in a large stock pot over medium heat. Add 2 Tablespoons onions, 1 ½ teaspoons garlic, 1/3 cup green peppers and 1/3 cup red peppers. Sauté for 3 minutes until onions are translucent. Add 2 Tablespoons tomatoes, 1 ½ teaspoons tomato paste, ½ teaspoon cumin, ½ teaspoon salt and 1 cup beef stock. Bring to a boil. Reduce heat to low simmer and simmer for 15 minutes. Add braised beef to mixture. Stir to combine. Divided into four servings. Serve hot.

To Prepare Black Beans with Sofrito:
Note: Beans are cooked until very soft and the liquid thickens. Liquid should be the consistency of a cream soup. Rinse beans several times in cold water. This will remove any dirt in the beans, while washing the beans sort through them to remove any rocks or pebbles. Add 1 ¼ teaspoons canola oil to a preheated large tall-sided stock pot over a medium heat. Add ¼ cup onions and sauté for 10 to 15 minutes, stirring often, until onions turn an even deep golden brown. Add the beans and water and bring to a boil. Lower the heat to a rolling simmer. Cook for 2 to 2 1/2 hours, stirring Frequently until beans are tender and consistency of a cream soup. Heat 1 teaspoon canola oil in sauté pan over medium-high heat. Add green and red peppers, 1 Tablespoon onions, garlic and tomatoes. Cook for 3 to 4 minutes until vegetables are soften. Add cooked black beans and cilantro. Simmer for 15 minutes. Remove from heat. Serve hot.

To Prepare Jasmine Rice:
Bring water to a boil. Stir in rice. Reduce heat and simmer covered for 9 mins or until rice is tender and liquid is absorbed. Remove from heat. Fluff with a fork. Divide into 4 servings. Serve hot.

To Plate Carne Desmechada:
Place about ¾ cup jasmine rice in center of each service plate.
In order, top with:
-about ½ cup braised beef
-1 Tablespoon cilantro.
Place about 2/3 cup black beans with sofrito in a small bowl. Sprinkle top of beans with ¼ cup crumbled cotija cheese. Enjoy immediately!