INGREDIENTS
• 1 kg of beef skirt or brisket
• 3 cloves of garlic
• 1 medium onion
• 1 stalk of leek
• 2 stalks of chives
FOR THE SOFRITO
• 2 cups of onion
• 3 garlic cloves, crushed
• 1/2 cup red bell pepper, veins and seeds removed
• 1/4 cup red sweet pepper, veins and seeds removed
• 2 cups of peeled and seeded tomatoes
• 1 1/2 tablespoons of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of ground cumin
• 3 tablespoons of Worcestershire sauce
• Ketchup tomato sauce
PREPARATION
In a pot, place the kilo of beef brisket or brisket, cover with water and add to the pot the three cloves of garlic, the medium onion, peeled and cut in two, the garlic stem well washed and cut in two. and the chives stems well washed. The meat is cooked with all these ingredients until it softens (if you use the pressure cooker it would be about 40 minutes; in a conventional pot, more than an hour, you can check). Then the meat is removed from this broth and allowed to cool, without putting it in the fridge. Finally, you divide the meat into more or less thick threads, discarding any fat that can be found.
In addition, in a cauldron, add all the ingredients of the sauce, cut into small pieces, then the salt, pepper, cumin, Worcestershire sauce and tomato sauce. Everything is cooked for approximately five minutes, after which the meat in threads is added and everything is stirred. Cook for ten more minutes over low heat, stirring gently and that's it.
NOTE: This shredded meat is the main ingredient in our pabellón criollo, but it is also delicious with arepa, bread, empanadas, etc.
