VENEZUELAN SHREDDED BEEF
This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy, and so flavorful. Make a big batch in the slow cooker or stovetop, and you can have something different with it for days.
Provided by Oriana Romero
Categories Main Course
Time 3h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 360 kcal, Carbohydrate 9 g, Protein 30 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 71 mg, Sodium 1464 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
VENEZUELAN SHREDDED BEEF
Similar to Cuban ropa vieja, this hearty dish is part of a pabellon (''flag plate'') along with black beans, white rice seasoned with onion and peppers, and slices of fried ripe plantain. Or serve with roasted or mashed potatoes or stuffed into arepas. Found this treasure appropriately enough in the Miami Herald who adapted it from The South American Table by Maria Baez Kijac, (Harvard Common Press, 2003).
Provided by Busters friend
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 311.9, Fat 18.9, SaturatedFat 5.1, Cholesterol 46.6, Sodium 162.2, Carbohydrate 9.8, Fiber 2.1, Sugar 4.8, Protein 25.8
PULLED BEEF - VENEZUELAN PABELLON CRIOLLO
Make and share this Pulled Beef - Venezuelan Pabellon Criollo recipe from Food.com.
Provided by PaulaG
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
- Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves and queso fresco.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 6.1, Cholesterol 77.1, Sodium 89.6, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 25.3
VENEZUELAN PULLED BEEF
This is the ultimate recipe for Venezuelan Pulled Beef and is super easy to make since it's made in the oven. It's rich, wholesome, filling and absolutely delicious! It is the perfect pulled beef recipe to fill arepas, brioche buns, baguettes, sandwiches or to eat with your favourite side.
Provided by Mi Terruño Food
Categories Low-Carb Paleo Whole30 Date Night Weeknight Dinners Finger Food Comfort Food Make Ahead Nut-Free Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Fall Winter Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Trending Oven Stove
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Add Beef Brisket (1 kilogram), Dried Basil (3 tablespoon), Ground Cumin (3 teaspoon), Dried Rosemary (3 tablespoon), Worcestershire Sauce (3 tablespoon), Dried Oregano (2 tablespoon), salt and pepper, the Onion (2), and Garlic (8 clove) in a baking tray.
- Fill tray with water to cover the beef until the beef is almost completely covered.
- Cover the tray with foil.
- Place the tray in a preheated oven and cook for 45 to 50 minutes at 150 degrees C (300 degrees F). Cook for an hour per kilogram.
- Chop the Onion (1), Green Bell Pepper (1), Red Bell Pepper (1). and Garlic (4). In a hot pan, add the Vegetable Oil (3 tablespoon) and add the chopped vegetables and garlic. Leave to sweat for 5 minutes.
- Add the pulled beef, Tomato Passata (500 milliliter), Dried Oregano (2 tablespoon), Ground Cumin (2 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (2 teaspoon), Worcestershire Sauce (2 tablespoon), Water (1 splash), Bay Leaf (2), and Salt (1 1/2 teaspoon).
- Mix well and leave to cook for 45 minutes at medium heat.
- Add a splash of water throughout the cooking should you feel it is getting a little dry.
- Serve immediately with your favorite side or use it to fill arepas, baguettes or brioche buns. Enjoy!
Nutrition Facts : Calories 140 calories, Protein 16.3 g, Fat 5.2 g, Carbohydrate 8.5 g, Fiber 2.2 g, Sugar 2.0 g, Sodium 613.8 mg, SaturatedFat 3.4 g, TransFat 0 g, Cholesterol 22.5 mg, UnsaturatedFat 0.5 g
PULLED BEEF WITH BLACK BEANS AND RICE (VENEZUELA)
How can something as simple as rice, beans and beef be so flavorful? There's a culinary reason behind it, but we say, just make it and enjoy!
Provided by My Food and Family
Categories Home
Time 2h40m
Yield Makes 6 servings.
Number Of Ingredients 12
Steps:
- Cook celery, carrots and onions in 1/4 cup of the dressing in covered Dutch oven or large saucepan on medium heat 5 min. or until onions are tender, stirring occasionally. Remove vegetables from pan with slotted spoon, reserving any cooking liquid in pan. Set vegetables aside.
- Stir remaining 1/4 cup dressing into liquid in pan. Add meat; cook, uncovered, until browned on both sides, turning halfway through the cooking time. Return vegetables to pan. Add water and bay leaf; bring to boil. Reduce heat to low; cover. Simmer 2 hours or until meat is tender.
- Remove meat from pan; place in shallow pan. Shred meat with 2 forks; cover to keep warm. Strain the cooking liquid; discard vegetables. Reserve 1/2 cup of the cooking liquid; set aside. Discard any remaining cooking liquid.
- Add tomatoes and garlic to pan; cook on medium-high heat 10 min., stirring occasionally. Add the shredded meat and 1/2 cup reserved cooking liquid. Cook until heated through, stirring occasionally. To serve, spoon meat onto center of large platter; surround with the beans and rice. Sprinkle with the cilantro.
Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 25 g
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