The shredded beef is the most typical Venezuelan cuisine recipes, besides being very versatile, used in the dish par excellence which is the “Pabellón Criollo” (Creole Pavilion) as filling for arepas, empanadas and pastries, is prepared based on beef on a hard cut such as the brisket that after hours of cooking is suitable for shredding and season.
Ingredients
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4 cups Water |
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2 kg. of Brisket |
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2/3 cup Oil |
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2 ½ cups of Onion |
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6 Garlic cloves, crushed |
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1 ½ cups of Red bell pepper |
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¼ cup of Sweet pepper |
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5 cups Tomato peeled and seeded |
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1 ½ tablespoons Worcestershire sauce |
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4 tsp Salt |
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1 teaspoon freshly ground Black pepper |
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¼ teaspoon ground Cumin |
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2 tbsp Ketchup |
Utensils
| Pressure cooker |
| Cutting board |
| Knife |
| Containers |
| Pot |
| Spoon |
Preparation
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In a pressure cooker, heat water and cook the meat over medium heat until tender, about 30 minutes.
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Remove from heat, allow to cool.
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Remove the meat from the pan and reserve the broth.
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Crumble the meat into short, thin strands. Reserve.
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Cut into thin julienne vegetables.
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In a pot heat the oil and saute the onion and garlic until wilted, about 7 minutes.
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Add bell pepper and sweet pepper and saute for a minute.
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Blend tomato freehand to remain with texture and add it with Worcestershire sauce, salt, pepper and cumin. Cook until slightly dry. about 15 minutes.
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Add the tomato sauce and stir.
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Incorporate shredded beef and broth where you cooked it.
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Mix the meat with the sauce and bring to high heat until a boil and cook for 45-60 minutes or until dry, stirring frequently especially at the end to prevent sticking of the cauldron.
