Pabellón Criollo

Introduce the dish and ingredients, mentioning it's the national dish of Venezuela.

Use 1.5 pounds of flank steak, season with salt and cilantro, and place in a pot of water with half an onion and a bay leaf.

Boil the beef for about 30 minutes.

Remove the beef from the pot and let it cool before shredding.

Reserve the cooking liquid from boiling the beef.

Shred the cooled beef into uniform strings.

In a sauté pan, heat vegetable oil over medium heat and add chopped onions, cooking for a couple of minutes until translucent.

Add minced garlic to the onions and cook for another minute.

Add chopped red bell pepper and sauté for about 5 minutes.

Add chopped tomatoes (skinned) to the pan and cook for about 2 minutes until they start wilting.

Add tomato paste to the mixture and cook for a few minutes to remove the metallic taste.

Incorporate the shredded beef into the sautéed vegetables.

Add 1 tablespoon of Worcestershire sauce, cumin, black pepper, salt, and sweet paprika to the beef mixture and stir well.

Add about 2 cups of the reserved cooking liquid to the beef mixture and let it cook down on medium heat for about 15 minutes, tasting for seasoning.

Prepare fried plantains by peeling and slicing a ripe plantain, then heating oil in a frying pan.

Fry the plantains until golden on both sides.

Equipment Needed

Allergens