Carne Mechada (Braised beef roll)

Carne Mechada (Braised beef roll)

A little while ago I posted the recipe for carne ripiada (shredded beef) and had an exchange with our friend Amity, who has spent a lot of time both in Venezuela and the Dominican Republic.

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.

Carne Mechada (Braised beef roll)

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.

Carne Mechada (Braised beef roll)

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.

Aunt Clara
Carne Mechada (Braised beef roll)
Prep time
Cook time
Total time
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.
Serves: 6 servings
  • 2 lb beef (tenderloin, or flank)
  • ½ lb longaniza (or other spiced raw pork sausage)
  • ¼ cups oil
  • 1 cup tomato sauce (or 1 Tbsp tomato paste)
  • ½ cup pitted olives
  • 1 small carrot, cut into strips
  • 2 peppers, cut into strips
  • 1 onion, cut into strips
  • Pepper
  • Cooking twine
  • Oregano
  • Salt
  1. In a food processor blend half the onion, pepper, a pinch of oregano and a pinch of salt.
  2. Cut the meat into a tube by inserting the knife lengthwise.
  3. Season the meat inside and out with the blended mix.
  4. Stuff the beef with the longaniza, some olives and the carrot strips.
  5. Tie the meat tightly using the cooking twine.
  6. Leave marinating in the refrigerator for at least an hour
  7. In a cooking pot heat half the oil. Brown the meat (carefully with splatters).
  8. 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).
  9. Every 15 minutes rotate the meat so it cooks uniformly, add more water to keep the same volume.
  10. 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.
  11. Remove the twine.
  12. 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.
  13. 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.
  14. Serve with with your choice of rice.
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{ 7 comments… add one }

  • aida atwood March 6, 2012, 9:29 AM

    Sharing these recipes with my daughters……

  • Auristela Pena December 28, 2011, 10:13 AM

    contenta de encontrar recetas dominicana.

  • Eliezer May 26, 2011, 6:58 AM

    Eso es delicioso!!!!…

  • Amity May 24, 2011, 1:00 PM

    This looks yummy :)

  • Marlene Mata May 24, 2011, 8:48 AM

    My aunt, Magdalena, cooked pork tenderloin with salami, olive, onion, pepper, and onion. She used wine and pour it around then baked it for a looonnnng time but the wait was worth it. My boyfriend (nationally Germany, Ireland, Poland, and Italy) could NOT stop eating and asked for MORE. My aunt can't speak English so I can't ask her for a recipe.

  • Amity May 23, 2011, 12:03 PM

    Wow, I made this dish!! Without even really trying, I made this a few months ago….and it was so good! Here it is pre-sauce, post-roll.

    Thanks for posting this :)

  • Elisa A May 23, 2011, 9:25 AM

    It looks delish, will try it soon. Also hope things in your house are better soon. Take care