Dinner · Advanced

Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 5
Cuisine: Venezuela
Ingredients: 908 g Beef skirt steak; 10 g Garlic; 120 g Onion; 120 g Onion; 1 pcs (approx. 119 g) Red Pepper; 360 g Tomato; 960 ml Beef Stock, ready to use; 10 ml Worcestershire Sauce; 15 g Tomato Puree; 2 g Cumin; 45 g Tomato Ketchup; 2 g Salt

Venezuelan-style shredded skirt steak slowly braised in tomato and pepper.

Protein: 40.39g
Energy: 422.07 kcal
Carbs: 13.04g
Fat: 23.85g
Time: 140 min
Serves: 5

Halal

What you need

Ingredients

Measured for 5 servings.

908 gBeef skirt steak
10 gGarlic
120 gOnion
120 gOnion
1 pcs (approx. 119 g)Red Pepper
360 gTomato
960 mlBeef Stock, ready to use
10 mlWorcestershire Sauce
15 gTomato Puree
2 gCumin
45 gTomato Ketchup
2 gSalt

Make it

Method

Cut 908 g skirt steak into large pieces. Chop both separate 120 g onion portions; keep one for the braise and one for the finished sauce. Use 960 ml ready-to-use beef stock, not bouillon powder.
Simmer beef with first onion, garlic and enough stock to cover for about 90 minutes until easy to shred; add remaining stock as needed. Shred with two forks. Separately soften second onion and red pepper in a splash of stock, then add tomato, puree, cumin, Worcestershire and ketchup.
Simmer sauce 10 minutes, return shredded beef and cook 10–15 minutes until coated and hot. Taste before the listed salt and divide into five.

Per serving