Summary

Ingredients

• 1 ½ kg beef (breast), streaky
• 5 red pepper (s)
• 5 onion (s)
• 300 ml white wine
• 500 ml meat stock, from cooking
• salt and pepper
• 2 cubes broth
• 4 garlic clove (s)
• Paprika powder
• 3 teaspoons tomato paste

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Instructions

1. Cover the beef brisket with water in the pressure cooker, add salt and 2 stock cubes so that the meat gets a great taste. Also cut an onion in half and add it.
2. Cook until soft in the pressure cooker so that you can shred the meat (mechar, las mechas - the strands). Let it cool down a little and tear it up very finely either with your fingers or with a fork. The longer it cooks, the better it works. Don`t pour the broth away! Meanwhile, cut the peppers and onions into strips or cubes and fry until translucent. It should just be the same, depending on your preference. Cubes are a little finer, e.g. for arepa.
3. Add the garlic, deglaze with the stock and add the shredded meat. Let it simmer and gradually add the stock and wine. Let it boil until it has reduced. Add a lot of paprika powder and thicken with tomato paste. When the pepper is so overcooked that you can hardly see it, it`s done. Season to taste with salt and pepper. Rice or arepa and a fresh salad go well with this.