Entree: Venezuela – National Cuisine – Pabellón Criollo (Creole plate)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef flank steak or brisket, trimmed (for shredding)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 cups (480 ml) beef or water for braising
- 2 tbsp (30 ml) vegetable oil, plus 1 1/2 cups (360 ml) vegetable oil for frying plantains
- 1 medium onion, about 6 oz (170 g), finely chopped
- 1 medium green bell pepper, about 6 oz (170 g), finely chopped
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (5 ml) white vinegar
- 1 tsp (4 g) sugar
- 2 cups (400 g) cooked black beans (caraotas negras), with some cooking liquid reserved
- 2 cups (360 g) long-grain white rice (uncooked)
- 3 ripe plantains (maduros), peeled and sliced diagonally into 1/2-inch (1.3 cm) pieces
- Salt to taste for rice and beans
- Optional garnish: chopped fresh cilantro or slices of avocado

Instructions

1. Season the beef with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. In a large pot or Dutch oven, heat 2 tbsp (30 ml) vegetable oil over medium-high heat and sear the beef on all sides until browned, about 6–8 minutes total.
2. Add 2 cups (480 ml) beef broth or water to the pot, bring to a boil, then reduce heat to low, cover, and simmer gently until the beef is very tender and can be shredded, about 1.5–2 hours. Alternatively, braise in a 325°F (160°C) oven for the same time.
3. While the beef cooks, rinse the rice and cook according to package instructions (typically 2 cups rice : 4 cups water), seasoning with salt; keep warm.
4. In a skillet, heat a little oil over medium heat and sauté half the chopped onion (about 3 oz / 85 g) and half the chopped bell pepper until softened, about 4–5 minutes. Add minced garlic and cook 30 seconds more, then stir in tomato paste, cumin, vinegar, and sugar; cook 2 minutes. Add the cooked black beans and about 1/4–1/2 cup (60–120 ml) reserved bean liquid to loosen; simmer gently 8–10 minutes, adjust salt, and keep warm.
5. Remove the braised beef and shred it finely with two forks. In a skillet over medium heat, add 1 tbsp (15 ml) oil, sauté the remaining onion and bell pepper until soft, then add the shredded beef, 1 tbsp (15 ml) tomato paste (if desired), and a splash of the braising liquid; cook, stirring, until flavors meld and mixture is slightly reduced, about 8–10 minutes. Adjust salt and cumin to taste.
6. In a heavy skillet or deep pan, heat 1 1/2 cups (360 ml) vegetable oil to 325°F (160°C) (or medium-high on stove). Fry the ripe plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle with a little salt.
7. To serve, arrange a plate with a mound of white rice, a scoop of stewed black beans, a portion of shredded beef (carne mechada), and several fried ripe plantain slices (tajadas). Garnish with cilantro or avocado if desired.