If you’re not in a rush to eat dinner during the week, this is a very satisfying meal. Don’t be intimidated by shredded beef, it is very easy to make. It’s just time consuming as the meat needs to slowly cook to become tender.
Venezuelan Shredded Beef
1 flank steak about 2 lbs., cut in 4 pieces
1 onion, chopped
32 oz beef stock
2 cups chopped onion
2 onions, quartered
1 red bell pepper, quartered
4 garlic cloves, minced
2 TBSP olive oil
8 oz tomato sauce
1 packet sazon
1/2 tsp oregano
1/2 tsp Adobo seasoning (recipe in prior post “Empanadas with Aji Sauce”)
Serve with: long grain brown rice, black beans with cilantro and sliced avocado.
In a large dutch oven or saute pan, combine 1 chopped onion, beef and stock to cover the meat. Bring to a boil, lower heat and simmer for 1 1/2 hours, or until tender. Add more stock as it cooks if needed. When the meat is done, place on a cutting board and reserve 1 cup stock. Use remaining stock for your rice and black beans to serve with the shredded beef.
In a food processor bowl, combine 2 quartered onions, red pepper and garlic. Pulse until chopped.
Shred the meat by holding with a fork. Take a pair of kitchen tongs and pull apart. Be careful as it will be hot.
In a saute pan, heat olive oil over medium high heat. Add meat and brown for 2 minutes. Add chopped vegetables, tomato sauce, sazon, oregano, Adobo and 1 c stock. Bring to a boil and reduce heat. Simmer for 20-30 minutes.
While your beef simmers, prepare the rice according to the package and black beans.
Black Beans with Cilantro
2 TBSP olive oil
2-15oz cans of black beans, rinsed and drained
1 medium onion, diced
2-3 celery stalked, diced
3 cloves of garlic, minced
2 cups beef stock
1/4 cup + 2 TBSP fresh cilantro, chopped
1 bay leaf
salt and pepper
Heat olive oil in saute pan on medium heat. Add onions, celery and garlic and season with salt and pepper. Saute for about 5 minutes. Add beef stock, beans, bay leaf and 1/4 cup cilantro. Bring to a boil and reduce heat to low. Simmer for about 25 minutes until liquid is reduced.
Remove beans from heat and remove bay leaf. With an immersion blender, partially puree the mixture leaving half whole beans. You may also do this in a regular blender, just pour half of the mixture in the carafe and puree, then pour back into the pot.
*Shredded beef recipe provided by Goya
Leave a Comment