Name: Venezuelan Shredded Beef with Rice and Beans Recipe
Prep time: 15 min
Cook time: 3 h 15 min
Total time: 3 h 30 min
Cuisine: Venezuelan
Ingredients: 2 pounds flank steak; 1 teaspoon salt; 1 teaspoon black pepper; 1 onion, chopped; 4 garlic cloves, minced; 1 bell pepper, chopped; 1 tablespoon vegetable oil; 2 cups beef broth; 1 tablespoon cumin; 1 teaspoon oregano; 2 cups cooked rice; 2 cups cooked beans

Description

This traditional Venezuelan shredded beef recipe features tender flank steak slow-cooked in a savory broth with aromatic spices and vegetables, served alongside fluffy rice and hearty beans. The dish is perfect for a comforting family meal, showcasing rich Latin American flavors with a simple yet delicious preparation.

Ingredients

Scale

Meat and Seasoning

2 pounds flank steak
1 teaspoon salt
1 teaspoon black pepper

Vegetables and Aromatics

1 onion, chopped
4 garlic cloves, minced
1 bell pepper, chopped

Liquid and Spices

1 tablespoon vegetable oil
2 cups beef broth
1 tablespoon cumin
1 teaspoon oregano

Sides

2 cups cooked rice
2 cups cooked beans

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Instructions

Season the meat: Generously season the flank steak with salt and black pepper on all sides to enhance the flavor of the beef.
Heat the oil: In a large pot over medium heat, warm the vegetable oil until shimmering to prepare for sautéing the aromatics.
Sauté the aromatics: Add the chopped onion, minced garlic, and bell pepper to the pot and cook until they are softened and fragrant, about 5 minutes.
Brown the steak: Place the seasoned flank steak into the pot and brown it on all sides, which seals in the juices and adds a deep flavor base.
Add liquids and spices: Pour in the beef broth, then add the cumin and oregano. Stir lightly to incorporate the spices and bring the mixture to a gentle simmer.
Slow cook the beef: Cover the pot with a lid and cook the meat on low heat for 2 to 3 hours until it becomes tender enough to shred easily with a fork.
Shred the beef: Remove the flank steak from the pot and use two forks to shred the meat finely. Return the shredded beef to the pot so it can soak up the flavorful cooking juices.
Serve: Plate the shredded beef alongside the cooked rice and beans for a complete and satisfying meal.

Notes

For extra flavor, marinate the flank steak with the spices a few hours before cooking.
If you prefer, use a slow cooker to cook the meat for 6-8 hours on low instead of stovetop.
Vegetarian substitution: replace beef with jackfruit or mushrooms for a plant-based option.
Leftover shredded beef can be stored in an airtight container in the refrigerator for up to 3 days.