Venezuelan Shredded Beef

Tender, melt-in-your-mouth beef stewed with vegetables and aromatic spices according to a traditional Venezuelan recipe. An ideal dish for a family dinner or festive table.

Ingredients

• 908 g Beef (chuck roast)
• 2 clove Garlic
• 2 pcs Onion
• 1 pcs Red bell pepper
• 3 pcs Fresh tomatoes
• 4 cup Beef broth
• 2 tsp Worcestershire sauce
• 1 tbsp Tomato paste
• 1 tsp Cumin
• 0.25 cup Tomato ketchup
• to taste Salt
• to taste Black pepper
• 1 tbsp Olive oil

Instructions

1. Season the beef with salt and pepper, rub it with minced garlic. Cut one onion into four large wedges.
2. Place the beef in a pressure cooker function multi-cooker, add the onion wedges and beef broth. Cook on high pressure for 20 minutes.
3. Release the pressure and open the lid. Remove the meat and reserve 480 ml of broth in a separate container. The meat should be very tender — shred it with two forks into fine strands. If the meat is still tough, cook for another 10 minutes.
4. Switch the multi-cooker to sauté mode and add olive oil. When you hear the beep, add the sliced second onion, pepper and tomatoes (cut into large chunks). Cook until the vegetables are tender.
5. Return the shredded beef to the multi-cooker and stir. Add 360 ml of reserved broth, Worcestershire sauce, tomato paste, ketchup and cumin. Mix thoroughly.
6. If the sauce seems too thick, add a little more of the reserved broth. Check the seasoning and add salt and pepper to taste.
7. Serve the finished dish hot.