VenezuelaMain course

Venezuelan Shredded Beef

Name: Venezuelan Shredded Beef
Prep time: 53 min
Cook time: 20 min
Total time: 73 min
Yield: 4 servings
Cuisine: Venezuela
Ingredients: 2 lb Skirty Steak; 2 clove Garlic; 1 Onion; 1 Onion; 1 Red Pepper; 3 Tomato; 4 cup Beef Stock; 2 tsp Worcestershire Sauce; 1 tbsp Tomato Puree; 1 tsp Cumin; 1/4 cup Tomato Ketchup; Salt; Pepper; 1 tbsp Olive Oil

This recipe for Venezuelan shredded beef, or *carne mechada*, starts with skirt steak cooked until it's fork-tender in a pressure cooker. Once shredded, the beef is simmered with a sofrito of onions, peppers, and tomatoes, then brought together with a savory sauce. The result is a deeply flavored, saucy beef that's excellent with rice, in arepas, or alongside plantains. The pressure cooker makes quick work of the initial cooking, and the beef can be shredded ahead of time if you like.

Recipes.zone

August 14, 2026

Back

13 steps · 1h 13m total

Season the Beef

Rub the skirt steak with salt, pepper, and minced garlic, ensuring it's evenly coated.

Quarter an Onion

Cut 1 onion into 4 large wedges. These will go into the pressure cooker with the beef.

Pressure Cook Beef

Transfer the seasoned beef and onion wedges to the pressure cooker. Pour in the 4 cups of beef stock.

Cook the Beef

Secure the lid and pressure cook for 20 minutes.

Release Pressure

Carefully release the pressure according to your cooker's instructions, then open the lid.

Remove Beef, Save Stock

Take the cooked beef out of the pot. Reserve 2 cups of the cooking stock in a separate container; you'll use this later.

Shred the Beef

Using two forks, shred the beef until it separates into fine strands. It should be very tender and come apart easily. If it's still tough, return it to the pressure cooker with the stock and cook for another 10 minutes.

Sauté Vegetables

If using an Instant Pot, press the "Sauté" button. Add the 1 tablespoon of olive oil to the pot.

Cook Sofrito

Once the oil is shimmering, add the remaining sliced onion, red pepper, and chopped tomatoes. Cook, stirring occasionally, until the vegetables have softened.

Add Beef

Return the shredded beef to the pot with the cooked vegetables and mix everything together.

Add Sauce Ingredients

Pour in 1 1/2 cups of the reserved beef stock, along with the 2 teaspoons Worcestershire sauce, 1 tablespoon tomato puree, 1/4 cup tomato ketchup, and 1 teaspoon cumin. Stir well to combine all the ingredients.

Adjust Sauce Consistency

Let the sauce simmer for a few minutes. If it looks too dry for your liking, add a little more of the saved stock until it reaches your desired consistency.

Season to Taste

Taste the beef and adjust the seasoning with salt and pepper as needed.

Venezuelan Shredded Beef