Venezuelan Crockpot Shredded Flank Steak for Arepas Step-by-step instructions

Before you start

Before beginning, ensure all vegetables are washed and diced according to the recipe instructions. Mince the garlic finely to ensure its flavor disperses evenly through the sauce. Have the slow cooker cleaned and placed on a stable surface.

Ensure the flank steak is removed from the refrigerator no more than 30 minutes before starting to cook, and verify that all other ingredients are measured and ready for layering.

Instructions

Layering the ingredients

1. 1Assemble the slow cooker
   Place the beef flank steak into the ceramic slow cooker. Add the diced red bell peppers, diced onion, minced garlic cloves, ground cumin, Worcestershire sauce, and the tomato beef broth. Ensure the ingredients are layered evenly to allow the flavors to penetrate the meat during the long, slow cooking process.
   Look for Ingredients should be well distributed inside the crockpot.
   Tip Ensure the liquid covers the base of the meat to prevent drying.

At this stage, the slow cooker should be filled with the beef, chopped vegetables, and aromatics. The broth should partially submerge the ingredients. Check that the garlic is well distributed and the cumin is sprinkled evenly over the meat to ensure uniform seasoning throughout the eight-hour cooking cycle.

The slow-cooking process

2. 2Slow cook the beef
   Cover the slow cooker with its lid. Set the device to the LOW setting and cook the flank steak for approximately 8 hours. The meat is done when it reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before shredding.
   Look for The meat is tender enough to be pulled apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during the first 6 hours to maintain heat.

The kitchen will begin to fill with the savory, aromatic scent of cumin and slowly braising beef. The meat will shrink slightly as it releases its juices into the broth. At the end of the eight hours, the liquid should have reduced and thickened, and the beef should look visibly tender and ready to be pulled.

Shredding and final assembly

3. 3Shred and serve
   Once the cooking is complete, remove the beef from the slow cooker and transfer it to a cutting board. Use two forks to pull the meat into fine, juicy threads. Return the shredded beef to the sauce remaining in the slow cooker to soak up the flavors. Stuff into warm, crispy corn arepas, topped with shredded white queso.
   Look for The meat is fully shredded and coated in the thickened sauce.
   Tip If the sauce is too thin, simmer it on high for 15 minutes before adding the beef back.

The beef should now be transformed into delicate, moist threads that hold the color and flavor of the tomato broth. Once shredded and returned to the pot, the mixture should look glossy and cohesive.

When stuffed into the arepas, the beef should stay warm and juicy, contrasting perfectly with the crisp, golden exterior of the corn bread.

Common mistakes

Avoid lifting the lid frequently during the cooking process, as this releases heat and moisture, which can significantly lengthen the cooking time and potentially dry out the meat.

Another common mistake is failing to shred the meat finely enough; take the time to pull the beef into thin, individual threads so it can fully integrate with the sauce. Finally, do not rush the cooling process if storing leftovers, as food should be refrigerated within two hours.

How to tell it’s done

The beef is done when it reaches an internal temperature of 145°F (63°C) and can be easily pulled into threads using two forks. The meat should be soft, moist, and capable of absorbing the surrounding braising liquid.

If the meat offers resistance when pulled, extend the cooking time in 30-minute increments, ensuring it rests for 5 minutes after shredding.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest