Venezuelan Shredded Beef Recipe

Name: Venezuelan Shredded Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (14 oz.) low sodium beef broth; 1 cup water; 1-1/2 lb. boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces; 1 bay leaf; 3 tbsp. olive oil; 1 lg. onion, coarsely chopped; 2 cloves garlic, finely chopped; 4 md. tomatoes, peeled, halved, seeded, and coarsely chopped; 2 tbsp. chopped fresh oregano; 1 tsp. ground cumin; 1/2 tsp. salt; 1/4 tsp. ground black pepper; 3 lg. very firm bananas; 3 cups hot cooked white rice; 2 cups hot cooked black beans

Servings: persons

1 can (14 oz.) low sodium beef broth
1 cup water
1-1/2 lb. boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces
1 bay leaf
3 tbsp. olive oil
1 lg. onion, coarsely chopped
2 cloves garlic, finely chopped
4 md. tomatoes, peeled, halved, seeded, and coarsely chopped
2 tbsp. chopped fresh oregano
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. ground black pepper
3 lg. very firm bananas
3 cups hot cooked white rice
2 cups hot cooked black beans

1
In a 4 qt.
2
casserole, heat broth, water, beef, and bay leaf to boiling over high heat.
3
Reduce heat to low, cover and simmer beef until very tender, about 2 hours.
4
Remove from heat and allow beef to cool in the cooking liquid.
5
When cool, drain meat and shred it.
6
Set aside or wrap and refrigerate if made ahead.
7
Freeze cooking liquid and use for other recipes.
8
In large skillet, heat 2 tablespoons oil over medium heat.
9
Add onion and saute until translucent, about 5 minutes.
10
Add garlic and saute 15 seconds.
11
Stir in meat, tomatoes, oregano, cumin, salt, and pepper.
12
Heat to boiling.
13
Reduce heat to low and cook mixture, stirring occasionally, until tomatoes cook down to form a sauce, about 15 minutes.
14
Meanwhile, peel bananas and cut into 1 inch thick slices.
15
In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
16
Add bananas and saute until very lightly browned.
17
On large serving platter, arrange meat mixture, rice, beans, and bananas in alternating rows and serve.

908

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can (14 oz.) low sodium beef broth, 1 cup water, 1-1/2 lb. boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces, 1 bay leaf, and more.

Yes, Venezuelan Shredded Beef falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Venezuelan Shredded Beef

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