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PABELLON CRIOLLO

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

PABELLON CRIOLLO

PABELLON CRIOLLO . Alimento Base: Steak, 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...
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Tiempo de preparación 2 horas 30 minutos
Tiempo Total 2 horas 30 minutos
Raciones: 8 comensales
Plato: Steak
Cocina: Venezuela
Ingredients Method

Ingredientes
  

  • 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 and pepper to taste
  • 1/2 teaspoon cumin seeds; crushed
  • 1 teaspoon oregano
  • 8 cups cooked white long grain rice
  • 6 cups cooked black beans
  • 2 medium plaintains; a little firm
  • 2 tablespoon safflower oil

Method
 

  1. Preparation
  2. 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.
  3. 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.
  4. 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.