Dinner

Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Venezuelan
Ingredients: 2 Lbs skirt steak; 2 cloves garlic, minced; 1 onion, chopped; 1 onion, sliced; 1 red pepper, sliced; 3 tomato, thinly sliced; 4 cups beef stock; 2 tsp Worcestershire sauce; 1 tablespoon tomato puree; 1 tsp cumin; 1/4 cup tomato ketchup; salt, To taste; pepper, To taste; 1 tablespoon olive oil

Tender pressure-cooked skirt steak is shredded and simmered with vegetables, beef stock, and savory seasonings in a Venezuelan-style sauce.

1 hr
500 kcal
Venezuelan

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Season the beef with salt, pepper, and minced garlic.
Step 2:
Chop 1 onion into 4 large wedges.
Step 3:
Place the beef, the 4 onion wedges, and the stock in a pressure cooker.
Step 4:
Pressure cook for 20 minutes.
20 min
Step 5:
Release the pressure and open the lid.
Step 6:
Remove the beef and save 2 cups of stock in another container.
Step 7:
Use 2 forks to shred the beef.
Step 8:
If the beef is not tender enough to shred easily, cook it for another 10 minutes.
10 min
Step 9:
Press the sauté button on the Instant Pot and add the olive oil.
Step 10:
When the machine beeps, add the sliced onion, red pepper, and tomatoes.
Step 11:
Cook the vegetables until tender.
Step 12:
Add the shredded beef back to the pot and mix.
Step 13:
Pour in 1 1/2 cups of the saved stock, Worcestershire sauce, tomato paste, ketchup, and cumin.
Step 14:
Mix well.
Step 15:
If the sauce seems too dry, add a little more stock.
Step 16:
Season with salt and pepper.
Step 17:
Serve.