Venezuelan Shredded Beef Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beef Dishes · San Benito County Cooks

Venezuelan Shredded Beef

by Virginia Oteri of San Juan Bautista, for San Benito County Beef Week

1 14 oz. can low sodium beef broth
1 cup water
1 1/2 pounds boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces
1 bay leaf
3 tablespoons olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
4 medium potatoes, peeled, halved, seeded, and coarsely chopped
2 tablespoons chopped fresh Mexican oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large very firm bananas
3 cups hot cooked white rice
2 cups hot cooked black beans

In a 4 qt. casserole, heat broth, water, beef, and bay leaf to boiling over high heat. Reduce heat to low, cover and simmer beef until very tender, about 2 hours. Remove from heat and allow beef to cool in the cooking liquid. When cool, drain meat and shred it. Set aside or wrap and refrigerate if made ahead. Freeze cooking liquid and use for other recipes. In large skillet, heat 2 tablespoons oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté 15 seconds. Stir in meat, tomatoes, oregano, cumin, salt, and pepper. Heat to boiling. Reduce heat to low and cook mixture, stirring occasionally, until tomatoes cook down to form a sauce, about 15 minutes.
Meanwhile, peel bananas and cut into 1 inch thick slices. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add bananas and sauté until very lightly browned. On large serving platter, arrange meat mixture, rice, beans, and bananas in alternating rows and serve.

Recipe created 1996-07-24.

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