Venezuela / Main
Pabellón criollo
A plate in four parts: shredded stewed beef, black beans, white rice and fried plantain.
Ingredients
- Beef flank800 g
- Black beans, soaked overnight350 g
- Long-grain rice350 g
- Plantain, ripe, black-skinned2
- Onion2
- Bell pepper2
- Garlic5 cloves
- Tomatoes400 g
- Ground cumin1 tsp
- Vegetable oil80 ml
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Boil the beans with half the onion and some garlic until soft, an hour to ninety minutes. Salt at the end.
Simmer the beef whole in salted water for an hour and twenty minutes. Lift it out and cool it enough to handle.
Pull the meat into threads along the grain. Across the grain it shreds into crumbs.
Fry the remaining onion, pepper and garlic, add the tomatoes and cumin, then the meat, and stew twenty minutes with a ladle of the broth.
Cook the rice loose, without butter or spice; here it is the neutral part.
Slice the plantain on the diagonal and fry over medium heat until caramel on both sides.
Build the plate in sectors: rice, beans, meat and plantain side by side, unmixed.
