Meat
Pabellon Criollo
Venezuela's national dish with shredded beef, caraotas, rice and fried plantain.
Gluten-free
Ingredients
- 600 g of beef flank
- 1 onion in quarters
- 1 red bell pepper in pieces
- 3 cloves of garlic
- 400 g of crushed tomato
- 2 tablespoons of oil
- 1 teaspoon of cumin
- Salt and pepper to taste
- Cooked white rice to serve
- Cooked black caraotas to serve
- 2 ripe plantains fried in slices
Step-by-step
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- Place the flank in the mixing bowl with water to cover it and cook 45 min/100 degrees/reverse/spoon speed.
- Remove the meat, set aside the broth and shred it with two forks into fine strands.
- Put the onion, bell pepper and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120 degrees/speed 1.
- Add the crushed tomato, cumin, salt and pepper and cook 5 min/100 degrees/speed 1.
- Add the shredded meat and a ladle of the reserved broth and stew 10 min/100 degrees/reverse/spoon speed.
- Serve the shredded beef with white rice, black caraotas and slices of fried plantain.
Tips
- The secret lies in shredding the meat very fine so it absorbs the stew.
- If you crown it with a fried egg it becomes pabellon a caballo.
- Use the cooking broth to moisten the meat and give it more flavor.
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