Receta de Carne mechada. Pabellón criollo venezolano. Parte 3.

Heat oil in a frying pan to make the sofrito.

Add garlic to the pan and sauté until fragrant.

Add bay leaves, onion, pepper, and chives to the pan and fry.

Add oregano and let the mixture wilt and change color.

Add grated tomato and concentrated tomato puree to the sofrito and let it fry.

Add salt, Worcestershire sauce, pepper, and cumin to taste.

Add the cooked beef to the sofrito and mix well, removing the bay leaves.

Add a little broth to keep the mixture juicy, mixing to incorporate flavors.

Lower the heat to medium-low and cover slightly to concentrate flavors.

Fry ripe plantain slices in vegetable oil over medium heat until caramelized and soft.

Turn the plantain slices to brown and caramelize on the other side.

Prepare the plate with white rice, shredded meat, black beans, and caramelized plantain slices.

Equipment Needed

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