VE
Venezuela
Featured recipe
South America
VE
Venezuelan shredded beef served with black beans, white rice, and sweet fried plantains.
30 min
2 hr
6 servings
Medium
2 hr 30 min
2 lb (900 g) flank steak 6 cups (1.4 L) water 1 tsp salt 2 tbsp neutral oil 1 large onion, sliced 1 red bell pepper, sliced 3 garlic cloves, minced 2 tomatoes, chopped 1 tsp ground cumin 1 tbsp Worcestershire sauce 3 cups cooked black beans 4 cups cooked white rice 2 ripe plantains 3 tbsp neutral oil
1. Simmer flank steak in water with salt for about 1 hour 20 minutes. 2. Remove beef, reserve 1 cup cooking liquid, and shred. 3. Cook onion and bell pepper in oil for 6 minutes. 4. Add garlic and tomatoes and cook for 5 minutes. 5. Add cumin, Worcestershire sauce, beef, and 1/2 cup reserved liquid. 6. Simmer for 15 minutes. 7. Slice the plantains diagonally. 8. Fry plantains for 2 to 3 minutes per side until caramelized. 9. Warm beans and rice. 10. Serve beef with beans, rice, and plantains.
SCHNAX TIP
Shred the beef while it is still warm because it separates much more easily.