Pabellón Criollo (Venezuelan Shredded Beef, Black Beans, Rice & Plantains)

Name: Pabellón Criollo (Venezuelan Shredded Beef, Black Beans, Rice & Plantains)
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Venezuelan
Ingredients: 2 lb flank steak, in 3 pieces; 2 onions (1 quartered, 1 finely chopped); 1 red bell pepper, finely chopped; 4 garlic cloves, minced; 1 (8 oz) can tomato sauce; 3 (15 oz) cans black beans, undrained; 1⅔ cups long-grain white rice; 2 very ripe plantains; 5 oz queso fresco, crumbled; 3 tbsp oil; 3 tbsp oil for frying; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp paprika; 2 tsp sugar; salt; pepper

DinnerVenezuelan150 minServes 6890 kcal53 g protein

Photo: Byfreddygutierrez · CC BY-SA 4.0 · source

Venezuela's national dish: tender flank steak shredded and simmered in a peppery tomato sofrito, served with sweet black beans, white rice, fried ripe plantains and crumbled white cheese.

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Ingredients

2 lb flank steak, in 3 pieces
2 onions (1 quartered, 1 finely chopped)
1 red bell pepper, finely chopped
4 garlic cloves, minced
1 (8 oz) can tomato sauce
3 (15 oz) cans black beans, undrained
1⅔ cups long-grain white rice
2 very ripe plantains
5 oz queso fresco, crumbled

From your pantry: 3 tbsp oil, 3 tbsp oil for frying, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp paprika, 2 tsp sugar, salt, pepper.

Instructions

Simmer the beef with the quartered onion, 1 tsp salt and water to cover until fork-tender, about 1½ hours. Cool slightly, shred into threads and save 2 cups of the broth.
Heat 2 tbsp oil in a large skillet over medium heat and cook the chopped onion until soft, 5 minutes. Add the garlic, bell pepper, cumin, oregano and paprika for 3 minutes, then stir in the tomato sauce, the beef and 1½ cups broth. Cover and simmer on low 15 to 20 minutes until the sauce clings.
Meanwhile simmer the black beans in a pot with the last tbsp oil, the sugar and a pinch of cumin until thick and creamy, 15 minutes. Cook the rice.
Slice the plantains on a long diagonal and fry in the frying oil over medium heat until caramelized, 2 to 3 minutes per side.
Serve the beef, beans, rice and plantains side by side on each plate with crumbled cheese over the beans.

Tip: Venezuelans like their caraotas a little sweet; taste the beans and add more sugar if you like. A pressure cooker gets the beef tender in 35 minutes.