Venezuelan Shredded Beef

1. Season beef with salt, pepper and minced garlic
2. Chop 1 onion in 4 big wedges
3. Place in the beef pressure cooker with the 4 wedges of onion and the stock
4. Pressure cook for 20 minutes
   20 minutes
5. Release the pressure and open the lid
6. Remove the beef and SAVE 2 cups of stock in another container
7. With 2 forks, shred the beef. Beef should be tender enough to so easily. If not, cook for another 10 minutes
   10 minutes
8. Press the saute button of the Instant pot. Add the olive oil
9. When the machine beeps, add the sliced onion, pepper and tomatoes. Cook until tender
10. Add the shredded beef back in the pot and mix
11. Pour in 1 1/2 cups of the saved stock, the Worcestershire sauce, tomato paste, ketchup and cumin. Mix
12. If sauce seems to dry, add a tad more of stock
13. Season with salt and pepper
14. Serve!

Cooking notes

When scaling protein-led dishes, weigh the meat rather than counting pieces, and remember that the pan size limits how much you can sear at once.

For volume-to-weight conversions of any ingredient — flour, sugar, butter, salts — use the ingredient converter. To translate the recipe's oven temperature between °C, °F and gas mark, see the temperature converter.

When you scale this recipe up or down, remember that cooking time does not scale linearly. A doubled cake takes longer, but not twice as long; a doubled soup takes roughly twice as long. The cooking-time guide gives sensible starting estimates by dish geometry.