Wednesday, January 29, 2014

Shreded beef! Venezuelan style

Here is the lead singer of the dish I made for Amy and Scott.

You need a big chunk of meat :-)
Ok, I don't know the names of the different beefs, I think I bought like a top roast or something like that. I've done it with different ones and it works, so find something you like that can be shredded and you'll be good.

 Season the whole chunk with salt, pepper and cumin. Sear it on a hot skillet and then place in in a crock pot for at least 6 hours on low. I make mine over night. You can also do it on high for about 4 hours. Add enough water to cover 3/4 of the meat.

Add two cloves of garlic and some oregano.

After it is all cooked, pull it out of the crock pot, save the liquid and shred the meat with two forks or by hand.

 Take an onion, garlic (2 cloves), a red pepper and two tomatoes. Dice everything small.
Heat some oil in a pan (big enough to fit the meat) and turn it to medium heat, saute the onions for about 2 minutes, add garlic and cook for about a minute (or until you can smell the garlic) then add the red peppers. Stir constantly to prevent burning, saute for about 5 minutes or until veggies are very soft. Add the tomatoes and cook for about 8 minutes, or until tomatoes loose their bright color and it turns a little pasty. During this time add, about 1/2 tsp of oregano, cumin and salt.

Once it is all done, add the beef, mix well and add the broth slowly, you don't want it soupy but you don't want the meat dry either. Add enough broth to almost cover the meat and the simmer for about 15minutes adding more broth if needed, taste for salt and adjust accordingly.

And that is it! a lot of little steps but you get used to it pretty quickly.


If you cool all three recipes I've just shared plus some fried plantains you have Pabellon, which is our National traditional food.

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