Venezuelan Shredded Beef
Shredded beef becomes the canvas for Venezuela's beloved slow-cooked flavors, absorbing garlic, tomato, and Worcestershire into tender, pull-apart strands. The technique here matters: low heat coaxes maximum tenderness from a lean cut while the long braise concentrates the sauce into something deeply savory. This is practical cooking that rewards patience, yielding a versatile dish equally at home in arepas, rice bowls, or simply with warm bread for soaking up every drop.
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!.
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