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  • Half a kilo of beef skirt
  • 1 small onion
  • Half a red pepper
  • 3 cloves of garlic
  • Worcestershire sauce (salsa inglesa)
  • Salt
  • Black pepper
  • A pinch of cumin
  • Two spoons of tomato puree
  • Olive oil


Place the beef in a large saucepan with enough water to cover it.

Bring to the boil, cover and simmer for 2 hours.

Remove from heat and leave to cool.

Set aside the water.

Shred the beef into strands with a knife or two forks until all the beef is shredded.

Make the sofrito: Chop and dice the onion and bell pepper.

Crush garlic in pestle and mortar or in garlic crusher.

Heat two spoons of olive oil in a large frying pan.

Add onions and when they start to brown add the garlic and the bell peppers, a pinch of salt, some black pepper and a pinch of cumin.

Add the shredded beef and stir, allow to brown a little.

Add some of the water the beef was boiled in, tomato puree and a dash of Worcestershire sauce.

Stir frequently as you bring to the boil and then lower heat and simmer for 15 minutes.

Serve with rice and beans.

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  • Alimento base: Beef
  • Dificultad: Easy
  • Tiempo preparación: 60 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Venezuela
  • Comunidad:
  • Típica de: Venezuela
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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