Venezuelan · Dinner · Easy
Venezuelan Shredded Beef
0.0 (0 ratings)- Total
- 1 hr 40 min
- Prep
- 20 min
- Serves
- 6
- Calories
- 330
Tender strands of beef simmer with peppers, onions and tomatoes in a cumin-scented sauce made from the cooking broth.
Pressure cooking makes Venezuelan shredded beef manageable without a long stovetop braise. The meat cooks until it pulls apart, then returns to a pepper-and-tomato sauce that catches between the strands.
Use flank steak cut across into a few large pieces. Save the cooking broth before shredding; it gives the sauce more body than fresh water would.
Method
Season flank steak with garlic, salt and black pepper. Put in a pressure cooker with quartered onion and beef stock. Seal and cook at high pressure for , then allow of natural pressure release before venting the remainder.
Lift out the beef and reserve the broth. The meat should be fork-tender and well above 145°F; if not tender, pressure-cook for more. Rest for , then shred with two forks.
Empty the cooker and heat olive oil on saute. Cook sliced onion, red bell pepper and tomatoes for until soft. Add shredded beef, 1 1/2 cups reserved broth, Worcestershire sauce, tomato paste, cumin and ketchup.
Simmer uncovered for until the sauce clings to the beef, adding a little more reserved broth if needed. Serve with the strands well coated.
Forkue tips
- Cutting the raw flank steak across its long grain makes shorter strands that are easier to eat after shredding.
Storing and reheating
Refrigerate for up to 3 days or freeze with its sauce for 3 months. Warm covered, adding broth if the sauce tightens.
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Kitchen gear
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Venezuelan Shredded Beef: FAQ
Can I cook it without a pressure cooker?
Yes. Gently simmer the beef covered in broth until it shreds easily, usually about 2 1/2 hours, then make the sauce.
What can I serve it with?
Spoon it into arepas or serve with rice and black beans; the thick sauce also works in a sandwich.
How do I store and reheat Venezuelan Shredded Beef?
Refrigerate for up to 3 days or freeze with its sauce for 3 months. Warm covered, adding broth if the sauce tightens.
How long does Venezuelan Shredded Beef take?
About 1 hr 40 min in total: 20 min prep and 1 hr 20 min cooking.
What do I need to make Venezuelan Shredded Beef?
The key ingredients are flank steak, garlic, onions, red bell pepper, tomatoes and beef stock, plus pantry basics.
Any tips for Venezuelan Shredded Beef?
Cutting the raw flank steak across its long grain makes shorter strands that are easier to eat after shredding.
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