The national dish of Venezuela - Pabellón Criollo
Ingredients
- 200 g rice
- 500 ml water for the rice
- 2 plantains
- 250 ml oil
Black beans
- 500 g black beans canned/pre-cooked
- ½ bell pepper
- 2 garlic cloves
- 1 onion
- 1 tsp black pepper
- ½ tsp cumin
- 2 tsp salt
- 100 g sugar optional
- 100 g bacon
- 50 ml oil
Pulled meat
- 1 kg flank steak
- 3 liter water
- 1 bay leaf
- 1 small carrot
- 1 small celery
- oregano to taste
- black pepper to taste
- ½ bell pepper
- 2 garlic cloves
- 1 onion
- 1 tomato
- 1 tsp black pepper
- ½ tsp cumin
- 2 tsp salt
- 50 ml oil
Instructions
- Chop the carrot and celery
- Put the flank meat in a big pot along with the water, bay leaf, carrot, celery, oregano, pepper and salt
- Cook the meat until soft and tender (around 2 hours)
- Reserve 250 ml of the stock and get rid of the rest
- In the meantime, chop the bacon, garlic, bell pepper, onion and tomato. Split garlic, bell pepper and onion in two equal parts (one will be used with the meat and the other with the beans)
- Start cooking the rice just before the meat is ready
- Let the meat cool a bit while you prepare the beans by heating them up together with salt at the same time as you stir-fry bacon together with half the garlic, onion and bell pepper. Add some cumin and pepper and set aside
- Shred the meat and stir-fry it together with the other half of the garlic, bell pepper and onion. Season with salt, cumin and pepper
- Add chopped tomatoes and the reserved stock to the meat
- Bring to boil and cook for 10 minutes
- While boiling add beans to the bacon stir-fry and fry them in hot oil until the liquid is evaporated. Here you can add the extra sugar
- Serve it the traditional way with each part separate on a plate
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