Venezuelan Shredded Beef
(1 ratings)

Venezuelan Shredded Beef

A flavorful and tender shredded beef dish, perfect for serving with rice or arepas.

VenezuelanOmnivoreLunchDinner
By marcus91
13 minPrep
60 minCook
78 minTotal
4Servings
450Calories

Ingredients

  • Skirty Steak2 lbs
  • Garlic2 cloves, minced
  • Onion1, chopped
  • Onion1, sliced
  • Red pepper1, sliced
  • Tomatoes3, thinly sliced
  • Beef Stock4 cups
  • Worcestershire Sauce2 tsp
  • Tomato puree1 tbsp
  • Cumin1 tsp
  • Tomato Ketchup1/4 cup
  • Saltto taste
  • Pepperto taste
  • Olive Oil1 tbsp

Substitutions

  • Skirty Steak: substitute with flank steak, brisket, or chuck roast.
  • Beef Stock: use vegetable stock for a vegetarian option.
  • Worcestershire Sauce: swap with soy sauce (for a gluten-free option, use tamari).
  • Tomato Ketchup: use a homemade version with tomato puree, vinegar, and a pinch of sugar for a healthier option.
  • Olive Oil: can be replaced with avocado oil or coconut oil for different flavor profiles.

Instructions

  1. Season the Beef

    5 min

    Generously season the Skirty Steak with salt, black pepper, and the minced garlic. Ensure the meat is evenly coated to enhance flavor. Let it rest for a few minutes to absorb the seasoning.

  2. Prep the Onions

    9 min

    Chop one onion into four large wedges. This will help infuse the beef with flavor during cooking while allowing for easy removal later.

  3. Combine in Pressure Cooker

    6 min

    Place the seasoned Skirty Steak into the pressure cooker, alongside the onion wedges and pour in the beef stock. Ensure the beef is submerged for even cooking.

  4. Cook Under Pressure

    1 min

    Set the pressure cooker to high and cook for 20 minutes. After the time is up, perform a quick release of the pressure and carefully open the lid to avoid steam burns.

  5. Separate Beef and Stock

    16 min

    Carefully remove the beef from the pressure cooker and transfer it to a plate. Reserve 2 cups of the flavorful cooking stock in a separate container for later use.

  6. Shred the Beef

    16 min

    Using two forks, shred the beef into bite-sized pieces. It should fall apart easily; if it feels tough, return it to the pressure cooker and cook for an additional 10 minutes until tender.

  7. Heat Olive Oil

    6 min

    Activate the sauté function on the pressure cooker and add olive oil. Allow the oil to heat until it shimmers, indicating it’s ready for cooking.

  8. Sauté Vegetables

    5 min

    Once the oil is heated, add the sliced onion, red pepper, and tomato to the pot. Sauté until the vegetables are soft and fragrant, about 5-7 minutes.

  9. Combine Beef and Vegetables

    6 min

    Return the shredded beef back into the pot with the sautéed vegetables. Stir gently to combine all the ingredients evenly.

  10. Add Stock and Sauces

    3 min

    Pour in 1.5 cups of the reserved stock, then add Worcestershire sauce, tomato puree, ketchup, and cumin. Mix thoroughly to ensure everything is well combined.

  11. Adjust Sauce Consistency

    2 min

    Check the sauce consistency; if it looks too dry, add more stock gradually until you reach the desired texture. The sauce should be moist but not watery.

  12. Season to Taste

    2 min

    Taste the dish and adjust the seasoning with additional salt and pepper as needed. This step is crucial for balancing the flavors of the dish.

  13. Serve the Dish

    1 min

    Dish out the shredded beef while it's hot. This meal pairs beautifully with rice or arepas for a complete experience.

FAQ

Yes, you can substitute Worcestershire sauce with soy sauce or tamari for a gluten-free option.

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