Carne Mechada Recipe done in France :)

Ingredients:
about 1/2 kg flank/skirt steak (bavette)
Olive Oil
Adobo
3/4 Large (white/yellow) Onion chopped into small pieces
1/2 Red Bell Pepper chopped into small pieces
1 large garlic clove (or one small one) chopped small
al mojo Worcestershire Sauce
a bit of Cayenne Pepper
al ojo Tomato Sauce


In pressure cooker drizzle bottom with coating of olive oil, then add flank steak seasoned with adobo. Cover the steak about half way up the pressure cooker with water (perhaps just a little bit less). Close the pressure cooker and put it to cook on high heat. When the whistle starts to sound, lower the heat to medium and let it cook for about 35 - 40 mins. Then take it off the heat and let the pressure escape until there is none left. Then open the pressure cooker and remove the meat from the pressure cooker while reserving the caldo in the olla for later.

Let the meat sit and rest for about 6 mins before then se desmecha (shredding) la carne with a fork and your fingers into small strands. Take out and remove any fat you find.

In a pot, place olive oil to heat over medium heat. Add in the onion chopped into small pieces, then add the red bell pepper and finally the chopped garlic. Let them cook together another 5 mins or so, making sure to move frequently. Now add the meat. When the meat has been well incorporated, add the  tomato sauce (about 2-3 TBSP) and add left over juice/water from pot of pressure cooker (about 1/2 cup or so), and then about (2-3 TBSP) of Worcestershire sauce (about same amount as tomato sauce), go al ojo porciento.

Let cook on low for about 30-40 mins, if possible longer.

Add a tiny bit of cayenne pepper and a bit more adobo if needed.

:)

Enjoy!!!