Venezuelan Shredded Beef
.
Yield
6 servingsPrep
8 minCook
50 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
beef, flank steak (london broil)
trimmed of fat and cut into 4 pieces |
|
| 3 | each |
yellow onion
2 finely chopped, 1 halved and sliced into half-moons |
|
| 1 | cup |
beef stock
homemade or canned, as needed |
|
| 4 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
paprika
sweet |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 1 | pound |
tomatoes
ripe but firm, 2 large |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
beef, flank steak (london broil)
trimmed of fat and cut into 4 pieces |
|
| 3 | each |
yellow onion
2 finely chopped, 1 halved and sliced into half-moons |
|
| 237 | ml |
beef stock
homemade or canned, as needed |
|
| 6E+1 | ml |
vegetable oil
|
|
| 5 | ml |
paprika
sweet |
|
| 3 | cloves |
garlic
minced |
|
| 1 | each |
sweet red bell peppers
seeded and chopped |
|
| 453.6 | g |
tomatoes
ripe but firm, 2 large |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Place the meat and sliced onions in a 4-quart saucepan with beef broth to cover.
Bring to a boil over medium heat, reduce the heat to low, cover and simmer until the meat is tender enough to pull apart with a fork, about 1½ hours.
Let cool in stock.
Remove meat and shred with your fingers.
Strain the stock and set aside.
In a 12-inch skillet, heat the oil over medium-high heat and brown the shredded meat, stirring occasionally.
Reduce the heat to medium and stir in the paprika, chopped onions, garlic, bell pepper and tomatoes.
Cook, uncovered, stirring occasionally, until the tomatoes have formed a sauce, about 20 minutes.
If the mixture gets too dry, and some of the reserved stock a little at a time; the meat should be juicy.
Taste for salt and pepper.
