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Venezuelan Shredded Beef with Rice and Beans

Venezuelan Shredded Beef with Rice and Beans Delight!

  • Author: Chef Hicham
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

A delicious Venezuelan dish featuring tender shredded beef served with rice and beans.

Ingredients

Scale
  • 2 pounds flank steak
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups beef stock
  • 1 bay leaf
  • 1 cup long-grain rice
  • 2 cups water
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 tablespoon fresh lime juice
  • Chopped cilantro, for garnish

Instructions

  1. In a large Dutch oven, heat the olive oil over medium-high heat.
  2. Sear the flank steak on all sides until a rich brown crust forms, about 5 minutes. Remove the steak and set it aside.
  3. Add the diced onion, minced garlic, and bell pepper to the pot and cook until softened, about 5 minutes.
  4. Add the ground cumin, smoked paprika, oregano, sea salt, and black pepper, stirring for about a minute.
  5. Return the seared flank steak to the pot, pour in the beef stock, and add the bay leaf.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for around 2 hours.
  7. Once the beef is fork-tender, remove it from the pot and shred it using two forks.
  8. Mix the shredded beef back into the pot with the sauce.
  9. Rinse the rice under cold water until the water runs clear.
  10. In a separate saucepan, combine the rice with 2 cups of water, bring to a boil, cover, and reduce heat to low. Cook for 18-20 minutes.
  11. In a small saucepan, warm the black beans over medium heat and stir in the lime juice.
  12. To assemble, place a scoop of rice in a bowl, top with shredded beef, and add a side of black beans. Garnish with cilantro.

Notes

  • Ensure the beef is fork-tender for easy shredding.
  • Rinsing the rice helps achieve a fluffy texture.
  • Adjust seasoning to taste.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Venezuelan

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 1g
  • Sodium: 800mg
  • Fat: 15g
  • Saturated Fat: 4g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: Venezuelan Shredded Beef with Rice and Beans

Find it online: https://nannyisrecipes.com/venezuelan-shredded-beef-rice-beans-recipe/