1. Cut Jerked Beef Frinense into 7 cm cubes – this size is ideal for desalting the meat, without completely removing the salt, and also shredding a uniform size. Put it in a bowl and rinse well under running water.
2. Cover the meat cubes with 5 cups cold water and leave in the refrigerator for 24 hours.
3. Drain the water and transfer the meat to the pressure cooker. Top with water until half the pan, cover and bring to medium heat. As the pan starts to whistle, reduce the heat and cook for 10 minutes. Turn off the heat and wait for all the pressure to come out before opening the pan (you can put a fork under the valve to speed up the process, but this shortens the pot life).
4. Discard the cooking water and repeat the previous step again, but this time let cook for 20 minutes. After all the pot pressure comes out, open and check. If the meat is not tender let it cook for another 5 minutes.
5. Remove the meat cubes from the pan, transfer to a platter and shred with two forks (if you prefer, place the pieces in an electric mixer and beat at low speed until it is unraveled). Discard the fat.
6. Peel and slice the onion into thin half-moons. Bring to a medium heat a non-stick frying pan, add 1 tablespoon olive oil and saute the onion for 2 minutes or until golden brown.
7. Add the remaining oil, add the dry meat and stir with a spatula, for 3 minutes, just to warm up. Turn off the heat, taste and, if necessary, season with salt to taste. Serve next.