How to cook Venezuelan Pabellón Criollo

Submerge the beef steak into a saucepan of water and add the beef bouillon cubes.

Bring to a boil over medium heat, then allow to simmer over low heat for 1 hour and 30 minutes until tender.

Remove from heat and set aside to cool.

Heat the oil in a clean skillet; sauté half of the onions and the minced garlic in the oil until soft.

Open the can of beans and add it to the pan along with the liquid; add half a cup of water, cumin, garlic powder, vinegar, and the chicken bouillon.

Stir and add a pinch of salt; allow the beans to simmer for 10 minutes over low heat.

Slice the cooled steak against the grain into thin long slices; shred any large pieces of steak into smaller pieces and set aside.

Melt the butter in a separate pan, then sauté the rest of the onions.

Add the shredded beef to the pan, stir, and add the tomatoes.

Pour in a cup of the steak pan juices and allow it to simmer for about 5 minutes until most of the liquid has been reduced.

Turn off the heat and arrange plates with portions of cooked white rice, beans, and the cooked steak; serve with fried plantain slices.

Equipment Needed

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