Pabellón criollo recipe

Venezuela's national plate lines up white rice, slow-stewed shredded flank steak, thick black beans and fried ripe plantain slices like the stripes of a flag.

11 hoursmedium12 ingredients

Ingredients

• 800 g beef flank steak
• 400 g dried black beans
• 2 cup white rice
• 2 ripe plantains
• 2 onions
• 1 red bell pepper
• 2 tomatoes
• 5 clove garlic
• 2 tbsp annatto oil
• 1 tsp ground cumin
• 2 tsp salt
• 200 ml vegetable oil

How to make Pabellón criollo

1. Soak 400 g dried black beans overnight in plenty of water, then drain.
2. Cook the beans in 2 litres of fresh water with half an onion and 2 garlic cloves for about 1.5 hours until very soft; season with 2 tsp cumin and salt and simmer uncovered until the broth thickens.
3. Meanwhile simmer 800 g beef flank steak in water with half an onion and salt for about 2 hours, until it shreds easily.
4. Let the beef cool slightly and shred it finely by hand along the grain.
5. Heat 2 tbsp annatto oil, fry 3 crushed garlic cloves, 1 chopped onion and 1 diced red bell pepper for 5 minutes, add the beef and 2 peeled, seeded and diced tomatoes, season and stew gently 20 minutes until juicy.
6. Cook 2 cups white rice with 2 tbsp oil, salt and 4 cups water, covered on low heat, about 20 minutes.
7. Slice 2 very ripe (black-skinned) plantains lengthwise and fry them in hot oil about 3 minutes per side until golden.
8. Plate rice, carne mechada and beans side by side, with the plantain slices along the edge.

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