ChefBookDinner · Venezulan
Venezuelan Shredded Beef
A traditional Venezuelan dish, known as Carne Mechada, featuring tender shredded skirt steak simmered in a savory tomato and vegetable sauce.
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- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 6
- Level
- Medium
Method
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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!
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