Carne Mechada (Venezuelan Shredded Beef)

Ingredients:

1kg beef skirt steak
2 tbsp olive oil
1/2 onion, grated
1/2 onion, chopped
2 garlic cloves. minced
1 tbsp Worcestershire sauce
90g red bell pepper, diced
2 tbsp tomato ketchup
salt and freshly-ground black pepper, to taste
1/2 tsp ground cumin
100ml olive oil

Method:

Wash and dry the meat then cut into slices no more than 2cm thick. Combine the oil, Worcestershire sauce, garlic, grated onion, freshly-ground black pepper and cumin in a bowl. Whisk to combine then use a brush to spread the mixture on both sides of the meat slices. Transfer to a shallow dish and set aside to marinate for 30 minutes.

After this time pour any remaining marinade over the meat, place in an oven pre-heated to 180°C and cook for 10 minutes. Pour off the marinade and reserve then set the meat aside to cool. Now pound the meat with a mallet to 1cm thick then cut into thin strips.

Add 100ml olive oil to a pan and when hot add the chopped onion and fry for 4 minutes, or until soft. Now add the bell pepper and ketchup and cook for 1 minute before adding the reserved marinade. Season to taste, bring to a boil then reduce to a simmer and cook for 4 minutes. Add the meat and cook gently for 3 more minutes.

Stir thoroughly then cook for about 10 minutes more, or until the liquid has reduced and the mixture is almost dry. Shred the beef with forks and serve hot with rice.