Venezuelan Shredded Beef
Ingredients
- 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
- To taste Salt
- To taste Pepper
- 1 tablespoon Olive Oil
Instructions
Season beef with salt, pepper and minced garlic
Chop 1 onion in 4 big wedges
Place in the beef pressure cooker with the 4 wedges of onion and the stock
Pressure cook for 20 minutes
Release the pressure and open the lid
Remove the beef and SAVE 2 cups of stock in another container
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
Press the saute button of the Instant pot. Add the olive oil
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
Add the shredded beef back in the pot and mix
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
If sauce seems to dry, add a tad more of stock
Season with salt and pepper
Serve!