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Venezuelan Shredded Beef - Made In The Instant Pot

Tiffany Bendayan
  • 45 minutes
  • Serves 4 to 5

INGREDIENTS

2

lbs Flank or skirt steak

2 cloves

Garlic

2

Onions

3

Tomatoes

4 cups

Beef or chicken stock

1 tbsp

Tomato paste

1/4 cup

Ketchup

2 tsp

Worcestershire sauce

1

Red pepper

1

Salt + pepper

1 tbsp

Olive oil

1 tsp

Cumin