Carne Mechada

Method

1. Place the beef in a pot, cover with water, and boil over medium-high heat for approximately 25 minutes until the meat is fully cooked and tender enough to shred.
2. Remove the beef from the pot, allow it to cool slightly, then use two forks to shred the meat into thin, long strands characteristic of Carne Mechada.
3. Dice the tomato and pepper into small, uniform pieces to form the base of the sofrito.
4. Heat a skillet over medium heat, add the onion, garlic, tomato, and pepper, and sauté for about 4 minutes until the vegetables soften and release their juices into a fragrant sofrito.
5. Stir in the cumin and cook for an additional 1 minute to bloom the spice fully into the sofrito.
6. Add the shredded beef to the skillet and toss everything together over medium heat for 3 minutes until the meat is thoroughly coated and infused with the sofrito.
7. Taste and adjust seasoning before serving hot, traditionally alongside other Venezuelan keto-friendly accompaniments.