Venezuelan Shredded Beef - Made In The Instant Pot

• Gluten free

• Meat

  • 2 lbs Flank or skirt steak

• Produce

  • 2 cloves Garlic
  • 3 Tomatoes

• Canned Goods

  • 4 cups Beef or chicken stock
  • 1 tbsp Tomato paste

• Condiments

  • 1/4 cup Ketchup
  • 2 tsp Worcestershire sauce

• Baking & Spices

  • 1 Red pepper
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on livingsweetmoments.com

Description

Directions

• 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!

Nutrition