Otherby TheMealDBVenezuelan Shredded BeefServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+2 Lbs Skirty Steak2 cloves minced Garlic1 chopped Onion1 sliced Onion1 sliced Red Pepper3 sliced thinly Tomato4 cups Beef Stock2 tsp Worcestershire Sauce1 tablespoon Tomato Puree1 tsp Cumin1/4 cup Tomato KetchupTo taste SaltTo taste Pepper1 tablespoon Olive OilStepsStep-by-step0 of 14 done1Season beef with salt, pepper and minced garlic2Chop 1 onion in 4 big wedges3Place in the beef pressure cooker with the 4 wedges of onion and the stock4Pressure cook for 20 minutes5Release the pressure and open the lid6Remove the beef and SAVE 2 cups of stock in another container7With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes8Press the saute button of the Instant pot. Add the olive oil9When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender10Add the shredded beef back in the pot and mix11Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix12If sauce seems to dry, add a tad more of stock13Season with salt and pepper14Serve!Source: TheMealDB
