Tuesday, February 07th 2012

Pabellon criollo Recipe

2 lb. flank steak; cut in 3 or 4 pieces
1 bay leaf
5 cups beef stock; or more to cover
2 tablespoon olive oil
1 medium onion; coarsely chopped
2 cloves garlic; minced
4 medium tomatoes; peeled, seeded, chopped
Salt & Pepper to taste
1/2 teaspoon cumin seeds; crushed
1 teaspoon oregano
8 cups cooked white long grain rice; see recipe
6 cups cooked black beans
2 medium plaintains; a little firm
2 tablespoon safflower oil

Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is nice and tender. Allow the meat to cool in the stock. When cool, remove from the stock, shred, and set aside.

In the olive oil, sauté the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.

Cut the plantain into 3 inch pieces and sauté them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.

Assemble the dish in the design of the Venezualan flag, arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sautéed plantains. Some versions of this dish are topped with fried eggs, one per dish.