Venezuelan Crockpot Shredded Flank Steak for Arepas Tips, FAQ & printable recipe

Tips for success

To achieve an even deeper flavor profile, consider searing the flank steak in a hot skillet for two minutes per side before placing it into the slow cooker.

While this is an optional step, it adds a layer of caramelized flavor that enhances the overall richness of the shredded beef. Ensure the skillet is hot enough to brown the meat without cooking it through.

If you find the sauce is too thin once the beef is cooked, you can thicken it by removing the beef and simmering the remaining liquid on the stovetop over medium heat.

Reducing the liquid for 10 to 15 minutes concentrates the tomato and vegetable flavors, creating a more intense coating for the shredded meat. This extra step ensures a professional-quality finish for your arepas.

Variations

• Spicy Carne Desmechada: Add one finely diced jalapeño or a teaspoon of crushed red pepper flakes to the slow cooker during the assembly phase for a pleasant, lingering heat that cuts through the richness of the beef.
• Herb-Infused Beef: Incorporate two sprigs of fresh oregano or a tablespoon of dried thyme during the cooking process to provide an earthy, Mediterranean-inspired aromatic profile that pairs beautifully with the tomato broth.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 4 days.

Freezer

Freeze in a sealed bag or container for up to 3 months.

Reheat

Thaw in the refrigerator overnight and reheat gently in a skillet over low heat until steaming throughout.

Store any leftover shredded beef in an airtight container in the refrigerator to maintain its moisture and flavor. Consume within three to four days for the best quality. Ensure the beef has cooled to room temperature, but do not leave it out for longer than two hours before placing it in the fridge to ensure safety.

This recipe is ideal for making ahead, as the flavors often deepen after sitting for a day. Prepare the beef completely, shred it, and store it in its sauce. When ready to serve, gently reheat the mixture on the stovetop over low heat, adding a splash of beef broth if the sauce has thickened too much during refrigeration.

Serving ideas

Serve the Carne Desmechada by stuffing it generously into split, warm corn arepas. The combination of the hot, savory beef and the neutral, crunchy corn bread is traditional and satisfying.

Provide extra shredded white queso on the side to allow guests to add as much as they prefer, balancing the rich, spiced meat with the creamy, salty cheese.

For a complete meal, consider serving the arepas with a side of fresh avocado slices or a light cilantro-lime slaw. The acidity and freshness of these sides complement the deep, savory notes of the slow-cooked flank steak.

Keep the arepas warm in a clean kitchen towel until you are ready to stuff them to ensure the perfect texture for every serving.

Frequently asked questions

Recipe card

Venezuelan Crockpot Shredded Flank Steak for Arepas

Prep 15 minCook 8 hRest 5 minTotal 8 h 20 minServes 6

Ingredients

• 2.5 lb beef flank steak
• 2 red bell peppers, finely diced
• 1 onion, diced
• 6 garlic cloves, minced
• 2 tbsp Worcestershire sauce
• 1 tsp ground cumin
• 300 ml tomato beef broth
• shredded white queso, for serving
• corn arepas, for serving

Instructions

1. 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.
2. 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.
3. 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.

Contains: fish, milk

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

12 g

Fat

22 g

Fiber

2 g

Sugar

5 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.