Monday, March 2, 2009

Puerto Rican Pot Roast aka Carne Mechada

Carne Mechada is one of those comfort dishes that go great with almost any side - but especially with rice or a hearty vegetable, like broccoli! :) It's a family favorite, and although it can take a little bit of time, I hope you give it a try!

What You Need:
- 3lbs of pot roast meat, or boneless chuck
- 2 cloves of garlic (minced)
- 1 teaspoon of White Wine Vinegar
- 1 tablespoon of Goya Adobo
- 1 packet of Goya Sazon
- 1 medium spanish onion (peeled and sliced into rings)
- 6 small potatoes (peel, washed and quartered)
- 1/2 cup of Goya Olive Oil
- 1 8oz can of Goya Tomato Sauce
- Vegetable Oil
- 1/2 cup of water

What To Do:
- Rinse the meat.
- Using the garlic, adobo, sazon, vinegar and oil, mix together to create a paste.
- Next, you want to take a sharp knife and make piercing holes all around the meat. Just large enough to get the tip of your finger into.
- Take the paste and place it in all of the holes you have made. If you have any leftover, just rub it all over the outside.
- Let the meat stand for at least 10 minutes, or up to 24 hours (refrigerated) if you want to prepare this ahead of time.
- In a large stock pot, add the vegetable oil. Over high heat, you want to fry each side of the pot roast in order to brown the skin. (About 2 minutes on each side)
- Next, add the onion slices, water and tomato sauce.
- Bring this to a boil. Reduce the heat to low. Cover and simmer for 1 hour.
- Next, add the potato pieces, and another 1/2 cup of water.
- Cook this for another 20 minutes, covered.


Total Prep Time: 20 minutes
Total Cook Time: 1 1/2 hours.

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