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Venezuelan Shredded Beef
by Virginia Oteri of San Juan Bautista, for San Benito County Beef Week
1 14 oz. can low sodium beef broth
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.
Recipe created 1996-07-24.