Venezuelan Shredded Beef
A Venezuela dinner. Ready in about 55 minutes. Difficulty: medium.
- 25 minPrep (about)
- 30 minCook (about)
- 55 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 2 lb skirty steak
Fresh & other
- 2 cloves garlic
- 1 onion
- 1 onion
- 1 red bell pepper Shopping tip: Bell pepper (UK recipes call it pepper).
- 3 tomatoes
- 4 cups beef stock Shopping tip: Beef broth (carton or can), or a beef bouillon cube in hot water.
- 1 tbsp tomato paste Shopping tip: Tomato paste (UK: tomato purée), in a small can or tube.
Sauces & oils
- 2 tsp worcestershire sauce
- ¼ cup tomato ketchup
- 1 tbsp olive oil
Spices & seasonings (3): cumin, salt, pepper
- 1 tsp cumin
- To taste salt
- To taste pepper
How to make it
Steps in our own plain words.
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Season beef with minced garlic, pepper and salt.
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Chop 1 onion in 4 big wedges.
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Place in your beef pressure cooker using your 4 wedges of onion and the stock.
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Pressure cook for 20 minutes.
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Release the pressure and open the lid.
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Remove your beef plus SAVE 2 cups of stock.
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Do it in another container.
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Shred the beef with 2 forks.
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Beef should be tender enough to so.
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If not, cook for another 10 minutes.
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Press the cook button of the Instant pot.
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Add the olive oil.
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Wait until the machine beeps.
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Add the sliced onion, pepper and tomatoes.
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Cook until soft.
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Add your shredded beef back in the pot.
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Mix.
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Pour in 1 1 2 cups cumin, ketchup, tomato paste, the Worcestershire sauce and of the saved stock.
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Mix.
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If sauce seems to dry, add tad more of stock.
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Season with salt and pepper.
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Serve.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More beef recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.