Venezuelan Shredded Beef (Carne Mechada)

Ingredients

• 2 lb skirt steak
• 2 clove garlic
• 1½ onion
• 1 red bell pepper
• 3 tomato
• 4 cup beef broth
• 2 tsp Worcestershire sauce
• 1 tbsp tomato paste
• 1 tsp cumin
• ¼ cup ketchup
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Steps

1. Season the skirt steak with salt, pepper, and minced garlic. Quarter half an onion.
2. Place the seasoned beef, quartered onion, and beef broth in a pressure cooker. Cook on high pressure for 20 minutes.
3. Release pressure, remove beef, and reserve 2 cups of the cooking liquid. Shred the beef using two forks.
4. Set the pressure cooker to sauté mode and add olive oil. Add the sliced onion, red pepper, and sliced tomatoes, cooking until tender.
5. Return the shredded beef to the pot. Pour in 1.5 cups of the reserved stock, Worcestershire sauce, tomato paste, ketchup, and cumin. Mix well.
6. Simmer for 10-15 minutes, adding more stock if the sauce becomes too dry. Season with additional salt and pepper to taste.
7. Serve hot with rice or arepas.