This Instant Pot Venezuelan Shredded Beef recipe has been one of the most requested recipes by readers, so there is no better time to share it than now, when the celebration of Hispanic Heritage Month has begun. Food is an important part of the culture. The food we eat expresses where we come from and how we are. And for me, food is the perfect way of preserving my culture no matter where I am. But most importantly, food brings us together. So, let’s celebrate this month with food from every Hispanic corner of the world! To start la fiesta… Venezuelan Shredded Beef!!! This Venezuelan Shredded Beef recipe has been in the family for many years, so I decided to make it in the pressure cooker to reduce the cooking time significantly and adapt it to the busy lifestyle we all have these days. This delicious meat is the star of the traditional Venezuelan Pabellón Criollo, but it’s also perfect for tacos, arepas, burritos, empanadas, quesadillas, sliders or just served on rice or mashed potatoes. Let’s get started!
Skirt Beef Salt and black pepper to taste Vegetable oil Onion Green pepper Garlic Beef broth Tomato paste Tomato sauce Worcestershire sauce Cumin Dried oregano Bay leaves
What Is The Best Cut Of Meat For Shredded Beef?
The best cut of meat to shred is Skirt and Flank steak. Chuck and Rump Roast are also used to shredded, but they are too tough – in my opinion. So, if you want really moist and tender shredded meat, I highly recommend using my favorite: Skirt!
Looking for more Venezuelan recipes?
Venezuelan Mondongo Soup [recipe+video] Instant Pot Venezuelan Oxtail Soup [Sopa de Rabo][Video] Venezuelan Asado Negro Venezuelan Pabellon Bowl [Video] Eggless Venezuelan Tequeños Venezuelan Flan Quesillo Browse more recipes…
Recipe Card 📖
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