Pabellón Criollo

A traditional Venezuelan dish consisting of shredded beef, black beans, white rice, and fried plantains for a delicious and balanced meal.

Cook time: 180 minutes

Servings: 4

Ingredients

• 1 lb flank steak or skirt steak
• 4 cups water or beef broth
• 0 salt to taste
• 2 tbsp olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 1 small tomato chopped
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp Worcestershire sauce
• 0 shredded beef prepared earlier
• 1 tbsp tomato paste
• 0 salt to taste
• 0 black pepper to taste
• 1 tbsp olive oil
• 1 small onion chopped
• 1 clove garlic minced
• 1 can black beans or 1 cup dried black beans, cooked
• 1 tsp cumin
• 1 leaf bay leaf
• 0 salt to taste
• 0 black pepper to taste
• 1 tbsp oil
• 1 cup rice long-grain white
• 2 cups water or broth
• 0 salt to taste
• 2 ripe plantains yellow with black spots
• 0 vegetable oil for frying
• 0 vegetable oil for frying
• 0 salt optional

Instructions

1. In a large pot, add the flank steak, water (or beef broth), a pinch of salt, and bring to a boil. Simmer for 1.5 to 2 hours until the meat is tender and easy to shred. Let it cool, then shred the beef using two forks.
2. In a skillet, heat olive oil over medium heat. Add onions, garlic, and bell pepper, sautéing until soft. Add the tomato, cumin, paprika, and Worcestershire sauce, cooking for 3-4 minutes.
3. Stir in the shredded beef, tomato paste, and some of the broth from the cooked beef to keep it juicy. Let it simmer for another 10 minutes to absorb the flavors. Add salt and pepper to taste.
4. In a skillet, heat the olive oil over medium heat and sauté the onions and garlic until soft.
5. Add the black beans (including their liquid if using canned), cumin, and bay leaf. Simmer for 10-15 minutes until the beans absorb the flavors. Season with salt and pepper to taste, and remove the bay leaf before serving.
6. In a medium pot, heat 1 tablespoon of oil over medium heat. Add the rice and stir for a minute, then add water (or broth) and a pinch of salt. Bring to a boil, cover, and reduce heat to low. Simmer for 15-20 minutes until the rice is fully cooked and fluffy.
7. Peel the ripe plantains and cut them into thin diagonal slices.
8. In a large frying pan, heat vegetable oil over medium heat. Fry the plantain slices in batches, cooking until golden brown on each side (about 2-3 minutes per side).
9. Remove the plantains from the oil and place them on a paper towel to drain excess oil. Optionally sprinkle with a bit of salt.