Venezuelan Pabellón Criollo

Ingredients

• 800g flank or skirt steak
• For meat: 2 onions, 1 green pepper, 4 garlic cloves, 2 tbsp tomato paste, 1 can chopped tomatoes, 1 tsp cumin, 3 tbsp oil
• For beans: 2 cans black beans, 1 onion, 2 garlic, 1 tsp cumin
• 3 ripe plantains, sliced
• 3 cups cooked white rice
• Oil

Instructions

1. Simmer the steak in 1 litre salted water for 90 minutes until shreddable; shred.
2. Soften onion, pepper and garlic in oil; add tomato paste, tomatoes, cumin.
3. Stir in shredded beef and a cup of cooking liquid; simmer 20 minutes.
4. Cook the beans with aromatics for 15 minutes.
5. Fry the plantains until golden.
6. Plate: rice, beans, beef, plantain on the side.

Serving suggestions

• Traditionally arranged like the flag of Venezuela.

Storage & reheating

Components keep 3 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions