Saucepan@saucepan · Shared this recipeFollowVenezuelan · dinnerPabellón CriolloPabellón Criollo is a Venezuelan national dish combining shredded beef, seasoned black beans, white rice, and fried sweet plantains on one plate.total11 hrprep30 mincook2 hr 30 minservings4Original recipe on blog.amigofoods.comKeep this recipeAdd a copy of Pabellón Criollo to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1.5 lb flank or skirt steak1 onion, halved3 garlic cloves, crushed2 bay leavesWater, to cover1 onion, sliced1 bell pepper, sliced2 garlic cloves, minced2 tomatoes, diced1 tsp cumin1 tsp annatto or paprikaSalt and pepper to taste2 tbsp vegetable oil1 cup dried black beans, soaked overnight, or two 15-oz cans, drained and rinsedWater to cover dried beans, plus more as needed; ½ cup water for canned beans1 small onion, diced2 garlic cloves, minced1 tsp cumin1 tbsp oilSalt to tasteOptional: ½ tsp sugar or chopped bell pepper1.5 cup long-grain white rice3 cup water1 tbsp oil, optionalPinch of salt2 ripe plantains, yellow with black spotsVegetable oil, for fryingSalt, optionalAvocado slicesFried eggGrated cheese or arepa on the sideStepsClear checksTap an ingredient or step to check it off.1Step 1: If using dried beans, sort and rinse them, then soak in plenty of water in the refrigerator for 8 hours or overnight. Drain. Put in a pot with fresh water to cover by about 2 inches. Bring to a boil, then simmer until fully tender, about 1–2 hours, adding water as needed. Start the beef while the beans cook. Skip this step for canned beans.2Step 2: Cover steak with water in a large pot and add the halved onion, crushed garlic and bay leaves. Bring to a boil, skim, then cover and simmer gently for about 1½–2 hours, or longer until easy to shred. Keep the meat covered with liquid. Remove beef, reserve some broth, discard bay leaves and shred with forks.3Step 3: Heat 2 tablespoons oil in a skillet. Soften the sliced onion and bell pepper for about 5 minutes; add minced garlic and diced tomatoes and cook another 5 minutes. Stir in shredded beef, cumin, annatto or paprika, salt and pepper. Add ½ cup reserved broth and simmer 15–20 minutes, adding a splash more if needed to keep the meat moist.4Step 4: For the beans, sauté the diced small onion in 1 tablespoon oil until soft, then add garlic, cumin and optional chopped pepper. Stir into tender beans with enough cooking liquid for a moist consistency and simmer 10–15 minutes. For canned beans, add them to the sautéed aromatics with ½ cup water and simmer 10–15 minutes. Season with salt and optional sugar.5Step 5: While the meat finishes, optionally toast rice in 1 tablespoon oil for 1–2 minutes. Add 3 cups water and salt, bring to a boil, cover and cook on low for 15–20 minutes or according to the rice package. Remove from heat and rest, covered, for 5–10 minutes; fluff.6Step 6: Peel ripe plantains and slice diagonally about ¼ inch thick. Heat a shallow layer of oil over medium heat and fry in batches for about 2–3 minutes per side, until golden and tender, adjusting heat to prevent burning. Drain and salt lightly if desired. Divide rice, beef, beans and plantains among four plates; add optional garnishes.getsaucepan.com/r/98c0f2e6-bbdd-4af0-9dfe-f847752ee07f · Original: https://blog.amigofoods.com/pabellon-criollo/
