Carne mechada (gezupftes Rindfleisch)

Zutaten

• 1 1/2 lb flank (, skirt or brisket (in one piece))
• 2 tablespoons oil
• 1 onion (, chopped)
• 1/2 red bell pepper (, chopped)
• 1 clove garlic (, chopped)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon ground cumin
• 1 tablespoon Lizano sauce ((or Worcestershire sauce))
• 1 carrot (, cut in large pieces)
• 1/2 bunch cilantro (, tied with kitchen string)
• 5 cups water

Zubereitung

1. 1

   Remove excess fat from meat.

2. 2

   Add oil to pressure cooker and brown meat on all sides on medium-high heat.

3. 3

   Sauté onion, bell pepper, garlic and incorporate carrot and cilantro.

4. 4

   Season with salt, thyme, oregano, cumin, Lizano sauce and bay leaves.

5. 5

   Add water to cover the meat completely.

6. 6

   Cover the pressure cooker and cook for 1 hour from the sound of valve.

7. 7

   Open the pressure cooker and let the meat broth cool.

8. 8

   Remove cilantro and carrots.

9. 9

   Strain the broth and return the meat to the broth.

10. 10

    Keep meat in broth until ready to use.

11. 11

    Shred meat (long or short threads) with a fork and knife (or two forks) and add a little broth to keep it moist.