Venezuelan Shredded Beef
45 min hands-on, 1 hr totalInstant PotServes 4Venezuelan
Ingredients
For 4 servings, as the recipe is written
- 2 Lbs Skirty Steak
- 2 cloves minced Garlic
- 1 chopped Onion
- 1 sliced Onion
- 1 sliced Red Pepper
- 3 sliced thinly Tomato
- 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
Method
- 1
Season beef with salt, pepper and minced garlic
- 2
Chop 1 onion in 4 big wedges
- 3
Place in the beef pressure cooker with the 4 wedges of onion and the stock
- 4
Pressure cook for 20 minutes
- 5
Release the pressure and open the lid
- 6
Remove the beef and SAVE 2 cups of stock in another container
- 7
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
- 8
Press the saute button of the Instant pot. Add the olive oil
- 9
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
- 10
Add the shredded beef back in the pot and mix
- 11
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
- 12
If sauce seems to dry, add a tad more of stock
- 13
Season with salt and pepper
- 14
Serve!
Recipe via TheMealDB.