Venezuela

Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Prep time: 17 min
Cook time: 39 min
Total time: 56 min
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 2 Lbs lbs Skirty Steak; 2 cloves minced cloves Garlic; 1 chopped Onion; 1 sliced Onion; 1 sliced Red Pepper; 3 sliced thinly Tomato; 4 cups cups Beef Stock; 2 tsp tsp Worcestershire Sauce; 1 tablespoon tablespoon Tomato Puree; 1 tsp tsp Cumin; 1/4 cup cup Tomato Ketchup; To taste Salt; To taste Pepper; 1 tablespoon tablespoon Olive Oil

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…

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By CookInstruction Kitchen Published 3 Sep 2026 Updated 3 Oct 2026 Updated Updated 1 week ago

Prep: 17 min
Cook: 39 min
Total: 56 min
Servings: 4
Difficulty: Advanced

Timings are approximate — worked out from the method, not measured in a test kitchen.

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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

Quantities scale automatically with servings. Tap an ingredient to check it off as you go.

Cooking instructions

Season beef with salt, pepper and minced garlic

Chop 1 onion in 4 big wedges

Place in the beef pressure cooker

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

Remove the beef and SAVE 2 cups of stock in another container

With 2 forks, shred the beef

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

Press the saute button of the Instant pot. Add the olive oil

When the machine beeps, add the

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

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

Recipe data from TheMealDB (themealdb.com) · Original source

Read it through first

Skim all 13 steps before you start — it is the difference between cooking and firefighting.

Scale it

Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.

Storage

Cool completely, then keep in an airtight container in the fridge for up to three days.

Reheating

Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.

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