Ingredients

The following ingredients have 8 Servings
  • 2 lb Skirt Beef
  • Salt and black pepper to taste
  • 4 tablespoons vegetable oil
  • 1 large onion, (finely diced)
  • 1 cup green pepper, (chopped into small cubes)
  • 3 cloves garlic, (finely chopped)
  • 2 cups beef broth
  • 1 can (6 oz) tomato paste
  • 2 can (8 oz) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves

Instruction

  • Trim visible fat off of the meat, if necessary. Cut the meat into 4 equal pieces. Season the beef with salt and pepper to taste.
  • Turn the pressure cooker on and select “Sauté” mode, adjust to more. Heat 2 tablespoons of oil. Sear the meat in batches until golden-brown, about 2 minutes per side. Transfer to a large plate.
  • Add the remaining 2 tablespoons of oil to the pot. Add onion, green pepper and garlic; sauté, stirring constantly, until tender and fragrant, about 3 minutes.
  • Deglaze the pot by adding 1/4 cup of the broth and scraping the bottom of the pot with a wooden spoon to loosen the browned bits. Press “Cancel”.
  • Return the meat and any accumulated juices to the pressure cooker. Add the remaining beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano and bay leaves; mix until well combined. Secure lid and close pressure-release valve.
  • Select “Manual” or “Pressure Cook” and adjust time to 45 minutes. When the time is over, let the pressure release on its own for 5 minutes. Then, carefully turn the valve to "Venting," to release any extra pressure that might still be in there. Then remove the lid. Press "Cancel” and discard the bay leaves.
  • Use 2 forks to shred the meat, discarding the fatty bits. Toss to coat with the juices.
  • OPTIONAL: You can reduce the cooking juices, is desired. After the meat is shredded select “Sauté” mode, adjust to normal, and cook for 10 – 15 minutes until the juices are reduced and thicken to your liking.
  • Serve hot with white rice, black beans and plantains.