World 25 min

Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Total time: 25 min
Yield: 2 servings
Cuisine: World
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

beef

Ingredientsfor 2

450

Cal

60g

Protein

20g

Carbs

20g

Fat

12 Lbs Skirty Steak
22 cloves minced Garlic
31 chopped Onion
41 sliced Onion
51 sliced Red Pepper
63 sliced thinly Tomato
74 cups Beef Stock
82 tsp Worcestershire Sauce
91 tablespoon Tomato Puree
101 tsp Cumin
111/4 cup Tomato Ketchup
12To taste Salt
13To taste Pepper
141 tablespoon Olive Oil

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Instructions

1
Season beef with salt, pepper and minced garlic
2
Chop 1 onion in 4 big wedges
3
Place in the beef pressure cooker with the 4 wedges of onion and the stock
4
Pressure cook for 20 minutes
5
Release the pressure and open the lid
6
Remove the beef and SAVE 2 cups of stock in another container
7
With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
8
Press the saute button of the Instant pot. Add the olive oil
9
When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
10
Add the shredded beef back in the pot and mix
11
Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
12
If sauce seems to dry, add a tad more of stock
13
Season with salt and pepper