Entree: Venezuela – Northern Culinary Region – Pabellón Criollo (Venezuelan plate of shredded stewed beef served with white rice, black beans, fried ripe plantains and fresh white cheese)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (907 g) flank or skirt steak (whole for braising)
- 2 tbsp (30 ml) vegetable oil for braising
- 1 large onion, chopped, approx. 1 1/2 cups (225 g)
- 1 green bell pepper, chopped, approx. 1 cup (150 g)
- 4 cloves garlic, minced (approx. 12 g)
- 1 cup (240 g) crushed tomatoes
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 1/2 tsp (9 g) salt, divided
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves (approx. 2 g)
- 2 cups (370 g) long-grain white rice, uncooked
- 3 1/2 cups (830 ml) water or broth for rice
- 1 1/2 cups (300 g) dried black beans, soaked overnight and drained
- 6 cups (1.4 L) water for cooking beans (plus more as needed)
- 1 tsp (5 ml) white vinegar for beans
- 2 tbsp (30 ml) vegetable oil for frying plantains
- 2 ripe plantains, peeled and sliced diagonally, approx. 1 lb (450 g)
- 1 cup (100 g) queso blanco or fresh crumbled white cheese
- Fresh cilantro for garnish (optional)

Instructions

1. Prepare the black beans the day before or earlier: place soaked and drained 1 1/2 cups (300 g) dried black beans in a pot with 6 cups (1.4 L) water, 1/2 of the chopped onion (about 3/4 cup / 112 g), 1 clove minced garlic, 1 tsp (5 ml) white vinegar, 1 bay leaf, and 1/2 tsp (3 g) salt. Bring to a simmer and cook gently for 1–1 1/2 hours until beans are tender. Adjust seasoning and keep warm.
2. Cook the rice: rinse 2 cups (370 g) long-grain rice until water runs clear. Combine rice with 3 1/2 cups (830 ml) water or broth and 1/2 tsp (3 g) salt in a pot, bring to a boil, reduce to low, cover and simmer 15–18 minutes until rice is tender. Fluff with a fork and keep covered.
3. Make the stewed beef (carne mechada): heat 2 tbsp (30 ml) vegetable oil in a large pot over medium-high heat. Season the whole flank steak with 1 tsp (6 g) salt and 1/2 tsp (1 g) black pepper and sear on all sides until browned, 3–4 minutes per side.
4. Add 1/2 of the chopped onion (about 3/4 cup / 112 g), the chopped green bell pepper, 3 cloves minced garlic, 1 cup (240 g) crushed tomatoes, 1 tsp (2 g) ground cumin, 1 tsp (1 g) dried oregano, 2 bay leaves, and enough water to barely cover the meat (about 2–3 cups / 480–720 ml). Bring to a simmer, cover, and cook on low for 1 1/2–2 hours until the meat is very tender and shreds easily.
5. Remove the meat from the pot, discard bay leaves, and reserve 1–2 cups (240–480 ml) of the braising liquid. Shred the meat with forks into thin strands.
6. In a skillet, heat 1 tbsp (15 ml) vegetable oil over medium heat. Sauté the remaining chopped onion and 1 minced garlic clove until translucent, add the shredded beef, 1/2 cup (120 ml) of the reserved braising liquid, and a pinch more cumin and salt to taste. Cook, stirring, until flavors meld and liquid reduces slightly, about 8–10 minutes. Adjust seasoning.
7. Fry the plantains: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle lightly with salt.
8. Assemble each plate with a mound of white rice, a portion of black beans, a generous serving of shredded stewed beef, a few fried plantain slices, and a sprinkle of crumbled queso blanco. Garnish with fresh cilantro if desired.