Venezuelan Shredded Beef Recipe (Ready in 95 Min)

If you've got skirty steak, tomato and worcestershire sauce, you're most of the way to this Venezuela beef: about 95 minutes of cooking across 14 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 14 steps.

You'll mainly reach for large pot and pressure cooker. At involved difficulty across 14 steps, it's worth setting aside proper time for.

How to make it

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!

You'll use: Large pot · Pressure cooker

Tips & common questions

How long does Venezuelan Shredded Beef take to make?

About 95 minutes from start to finish — an estimate based on the 14 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.