Entree: Colombia – Llanos – Pabellón Criollo (A platter of shredded braised beef served with black beans, white rice, fried sweet plantains, and crumbled white cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 1 1/2 lb (680 g) flank steak or skirt steak for shredding
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 1 red bell pepper, diced (about 6 oz / 170 g)
- 3 cloves (9 g) garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 bay leaf
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) tomato paste
- 2 cups (360 g) long-grain white rice, uncooked
- 4 cups (960 ml) water or as directed for rice
- 2 cups (400 g) cooked black beans (caraotas negras), with 1/2 cup (120 ml) of their cooking liquid reserved
- 2 tbsp (30 ml) vegetable oil for beans
- 2 ripe plantains, peeled and sliced diagonally, approx. 1 lb (450 g)
- 3 tbsp (45 ml) oil for frying plantains
- 4 oz (115 g) queso blanco or queso fresco, crumbled
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 lime, cut into wedges (for serving)

Instructions

1. Season the flank steak with salt and pepper. In a large Dutch oven or heavy pot, heat 1 tbsp (15 ml) vegetable oil over medium-high heat and brown the steak 3–4 minutes per side. Remove and set aside.
2. In the same pot, add remaining 1 tbsp (15 ml) oil, sauté onion and bell pepper until softened, about 5 minutes. Add garlic, cumin, and smoked paprika and cook 1 minute until fragrant.
3. Stir in tomato paste, then return the steak to the pot. Add bay leaf and beef stock; bring to a simmer. Cover, reduce heat to low, and braise gently for 1 1/2–2 hours until beef is very tender and shreds easily. Remove meat, shred with forks, and return shredded beef to the pan juices to keep moist. Adjust seasoning.
4. While beef braises, cook rice: rinse rice until water runs clear. Bring 4 cups (960 ml) water to a boil, add rice and 1 tsp (6 g) salt, reduce to low, cover, and simmer 15–18 minutes until tender. Fluff with a fork and keep warm.
5. Prepare black beans: if using pre-cooked beans, heat 2 tbsp (30 ml) oil in a skillet over medium heat, add a little chopped onion if desired, then add 2 cups (400 g) cooked black beans and 1/2 cup (120 ml) reserved cooking liquid. Simmer gently 8–10 minutes to blend flavors; season to taste with salt and pepper.
6. Fry plantains: heat 3 tbsp (45 ml) 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.
7. Assemble plates: a portion of rice, a ladle of black beans, a mound of shredded braised beef, fried plantain slices, and a sprinkle of crumbled queso blanco. Garnish with chopped cilantro and serve with lime wedges.