I mentioned that unlike Venezuela, where carne ripiada is known as carne mechada, in the Dominican Republic carne mechada was known to a lot of people as an entirely different dish. I promised her I would share it “soon”. Soon, by my standards anyway.
After all those months of working to relaunch our site I have been posting a “new” recipe at least every week (sometimes more). In some cases the recipes are just the recipes that we already had in our archives, only re-written for clarity and with new pictures to match our new format. But I have also been adding a lot of recipes that I have in my must-do list.
I think I have found a good rhythm for the site, but I want to apologize in advance if at some time during the next weeks I seem to be a little slow. Right now life is a bit of a mess at Casa Aunt Clara.
We have just returned from a trip, school is ending for my daughter, we are staying at a hotel while we do some urgent repairs in our home and I have other family matters to tend to. Life is complicated, and it seems at times that the old Dominican adage al dedo malo todo se le pega (the sick toe attracts everything) is, more often than not, true.
That out of the way, I am glad I have enough material ready for weeks of posting as I had anticipated some of this, after all, cooking Dominican is not an special event around here.
Dominican Carne mechada (beef roll) shares the name with a Venezuelan dish. The only thing is common between the two is beef. Try the Dominican version.
- 2 lb beef (tenderloin, or flank)
- 1/2 lb longaniza (or other spiced raw pork sausage)
- 1/4 cups oil
- 1 cup tomato sauce (or 1 Tbsp tomato paste)
- 1/2 cup pitted olives
- 1 small carrot, cut into strips
- 2 peppers, cut into strips
- 1 onion, cut into strips
- Cooking twine
- In a food processor blend half the onion, pepper, a pinch of oregano and a pinch of salt.
- Cut the meat into a tube by inserting the knife lengthwise.
- Season the meat inside and out with the blended mix.
- Stuff the beef with the longaniza, some olives and the carrot strips.
- Tie the meat tightly using the cooking twine.
- Leave marinating in the refrigerator for at least an hour
- In a cooking pot heat half the oil. Brown the meat (carefully with splatters).
- Add 3 cups of water, a teaspoon of salt, a pinch of oregano and a pinch of pepper. Lower the temperature to medium and cover with a tight-fitting lid (a pressure cooker will cut down the cooking time by a lot).
- Every 15 minutes rotate the meat so it cooks uniformly, add more water to keep the same volume.
- Once the meat is very tender (30 mins to 1 hour depending on a number of things) remove the meat from the liquid and cool to room temperature.
- Remove the twine.
- In an skillet heat the remaining oil. Sautee the remaining onion, pepper and olives. Add the tomato sauce and the liquid in which the meat was cooked.
- Carefully place the roll in the skillet and cook for about 15 minutes rotating the roll a few times until the half the liquid evaporates.
- Serve with with your choice of rice.