Fillet Of Beef Venezuelan Style Recipes

VENEZUELAN SHREDDED BEEF

Steps:

• Cut the meat into 4 pieces.
• Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
• When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
• Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
• Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
• Stir in shredded beef and mix to combine well.
• In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
• Serve hot with white rice, black beans, and fried plantains if desired.
• Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
• Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
• Add onion, peppers, garlic, and bay leaves. Mix to combine.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
• Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
• Serve hot with white rice, black beans, and fried plantains if desired.
• For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.

VENEZUELAN BEEF ROAST MARINADE

Steps:

• Mix all of these ingredients.
• Pour into a ziplock bag, reserving some for a baste if you wish. Place meat in bag and close carefully, omitting as much air as possible.
• Refrigerate for a day or so, turning the bag whenever you remember to, because the ingredients will separate.
• Roast meat dry at about 300°F.
• Or grill and baste.

VENEZUELAN SHREDDED BEEF

Steps:

• 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 1 ½ 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.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

PORK ROAST ( VENEZUELAN STYLE) RECIPE

Steps:

• The day before: with a mortar and pestle,crush the salt,garlic and oregano into a fine paste. Rub the roast all over with the garlic paste. Whisk together the tomato paste,vinegar,brown sugar and worcestershire sauce. Rub the roast all over with the tomato paste mixture. Refrigerate covered overnight. The next day remove the roast from refrigerator and allow to come to room temperature. Preheat oven to 350degrees. Place the roast in a pan on a roasting rack. Place it in the oven. After about a half-hour and once the roast has started to render its fat and the drippings on the bottom of the pan have started to caramelize,add a half-cup water to the pan--this will keep the drippings from burning. Roast the pork to an internal temperature of 150degrees. Remove the roast and let it rest in a warm place, loosely covered with foil, for about 20 minutes. Skim the fat from the pan juices with a spoon. Slice the roast thinly and serve covered with pan juices.

BEEF TENDERLOIN FILETS

Steps:

• Pat meat dry and season with salt and black pepper to taste.
• Melt butter in a heavy skillet over medium heat. Add fillets and cook to desired doneness, 4 to 5 minutes for medium. Transfer filets to a serving plate and pour off fat from the skillet. Add wine and bring to a boil to deglaze pan. Stir in stock and cream and boil sauce until thickened, 3 to 5 minutes. Remove from heat. Add tomatoes and basil and blend well.
• Pour sauce over beef on the serving plate.

BARBECUED FILLET OF BEEF WITH MUSTARDY SOURED CREAM SAUCE

Steps:

• If your barbecue hasn't already been heated, light and heat until the ashes turn grey, or heat a griddle pan. Rub the beef with 1 tbsp olive oil and the garlic, season well with salt, then coat each side with the crushed peppercorns. Put on the barbecue or in an almost smoking griddle pan. Brush the top with the rest of the oil using the thyme, then place the thyme on top. Once the underside is charred with a nice crust (about 5 mins), remove the thyme and set aside, turn the fillet over and cook for about 5 mins more.
• Test the temperature of your fillet using a meat thermometer to make sure you don't overcook it. For medium rare, you want it between 52-55C. Once at the desired temperature, remove the meat to a board, place the thyme and garlic on top and cover in foil. Leave to rest for about 5 mins.
• Meanwhile, make the sauce by combining the soured cream and mustard in a bowl. Season and set aside. Transfer the beef to a clean board, slice into 2-3cm thick pieces and serve with the sauce.

FILLET OF BEEF VENEZUELAN STYLE

Steps:

• Preperation. Put the onions, carrots, peppers, spring onions, cumin and garlic into a large pan and place the beef fillet on top. Pour over 4 tsp oil and the worcester sauce. Leave to marinade at least 12 hours or overnight in the fridge.
• Take out the beef, reserving the marinade liquid and vegetables and place into a deep frying pan or saucepan with 6 tsp of oil. Seal the beef on all sides until it is a dark brown (almost black) in colour. Add the marinade liquid, the vegetables, the white wine to the pan and add salt and pepper to taste. Cook uncovered on a low heat for about 4 hours.
• Remove the beef and cut into slices approx 1 cm wide. Strain the gravy and serve over the beef.