Venezuelan Shredded Beef

Ingredients

• 2 lbskirt steak
• 2 clovesgarlic, minced
• 1onion, cut into 4 large wedges (for pressure cooking)
• 1onion, sliced (for sauté)
• 1red pepper, sliced
• 3tomato, sliced thinly
• 4 cupsbeef stock
• 2 tspWorcestershire sauce
• 1 tbsptomato paste
• 1 tspcumin, ground
• 1/4 cuptomato ketchup
• salt, to taste
• black pepper, to taste
• 1 tbspolive oil

Method

1. 1

   Season the beef with salt, black pepper, and minced garlic.

2. 2

   Chop 1 onion into 4 large wedges. Place the beef in the pressure cooker with the onion wedges and all the beef stock.

3. 3

   Pressure cook for 20 minutes.

4. 4

   Release the pressure and open the lid. Remove the beef and reserve 2 cups of the cooking stock in a separate container.

5. 5

   Using 2 forks, shred the beef. It should be tender enough to shred easily. If not, return it to the pressure cooker for another 10 minutes at high pressure.

6. 6

   Press the sauté button on the Instant Pot and add the olive oil.

7. 7

   When the pot signals it is hot, add the sliced onion, red pepper, and tomatoes. Cook until softened and the onions are golden.

8. 8

   Add the shredded beef back into the pot and stir to combine.

9. 9

   Pour in 1½ cups of the reserved stock, then add the Worcestershire sauce, tomato paste, ketchup, and cumin. Stir well.

10. 10

    If the sauce seems too dry, add a little more reserved stock. Season with salt and pepper, then serve.

Nutrition per serving