Venezuelan Shredded Beef

Summary

Beef - Venezuela

Ingredients

• 1 tablespoon Olive oil
• 3 Tomato (sliced thinly)
  Swaps (1)
• 1 Onion (sliced)
• 2 cloves Garlic (minced)
• Pepper (To taste)
• Salt (To taste)
• 1 tablespoon Tomato Puree
• 1 Red Pepper (sliced)
• 1 teaspoon Cumin
• 960 ml Beef StockOriginal: 4 cups
  Swaps (1)
• 60 ml Tomato KetchupOriginal: 0.25 cups
• 2 teaspoons Worcestershire Sauce
  Swaps (1)
• 907 g Skirty SteakOriginal: 2 lb

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   Season beef with salt, pepper and minced garlic

2. 2

   Chop 1 onion in 4 big wedges

3. 3

   Place in the beef pressure cooker with the 4 wedges of onion and the stock

4. 4

   Pressure cook for 20 minutes

5. 5

   Release the pressure and open the lid

6. 6

   Remove the beef and SAVE 2 cups of stock in another container

7. 7

   With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes

8. 8

   Press the saute button of the Instant pot. Add the olive oil

9. 9

   When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender

10. 10

    Add the shredded beef back in the pot and mix

11. 11

    Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix

12. 12

    If sauce seems to dry, add a tad more of stock

13. 13

    Season with salt and pepper

14. 14

    Serve!