This Venezuelan Shredded Beef recipe is amazing! It's tender, juicy and so flavorful. Make a big batch in the slow cooker or stove top and you can have something different with it for days.
Cut the meat into 4 pieces.
Place beef broth in a large pot over medium-high heat. At first, boil add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 hours, or until meat is fully cooked and tender. As the meat cooks check the broth levels and add more if needed (meat should always be covered by the both).
In a large skillet over medium heat the oil. Sauté onion and pepper for 3-5 minute, or until onion is translucent. Add garlic and let it cook for 1 more minute.
In a medium bowl combine tomato paste, tomato sauce, Worcestershire, sauce, cumin, oregano and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover and cook for 20 -25 minutes, or until most of the liquid has been consumed.
Cut the meat into 4 pieces. Season the beef with salt and pepper to taste.Transfer beef to a slow cooker.
Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin and dried oregano in a mixing bowl. Add mixture to the slow cooker.
Add onion, peppers, garlic and bay leaves. Mix to combine.
Cook on low for 6-8 hours or high for 3-4 hours.
Shred beef with two forks and toss to coat with the juices
Serve hot with white rice, black beans and fried plantains if desired.