Pabellón criollo is a Venezuelan dish made out of rice and beans accompanied with pulled beef flavoured with peppers, tomatoes and sometimes cumin. At its most basic form this dish is only served with rice, beans and the meat but common additions are fried plantain slices called “tajadas” and/or a fried egg.
- 3–4 pcs plantains or 4–5 pcs saba/cardaba bananas
- 2 x 400g can black beans, drained
- 4 pcs streaky bacon, chopped
- 1/2 cup beef stock
- 4 garlic cloves
- 1 onion
- 1 tsp black pepper
- 1 tsp cumin
- quezo fresco or feta cheese
- 1 kg beef brisket (with a good amount of fat on it), cubed
- ½ red capsicum / bell pepper, chopped
- 4 garlic cloves, minced
- 1 onion, chopped
- 1 tomato, chopped
- 2 tsp cumin
- 1 pc bay leaf
- freshly ground black pepper
- Slice each plantain lengthwise into 3 to 4 portions each.
- Heat pan with oil then pan fry plantains until golden brown on each side. Remove from pan then set aside.
- In a small pot add oil then sauté garlic and onions in low heat. Cook until onions turn soft.
- Add bacon and cook for 2 minutes, it does not need to be crispy.
- Pour beef stock, black pepper and cumin bring to a boil simmer for 5 minutes then add the black beans. Continue to simmer for 2 minutes, season with salt then turn heat off then set it aside.
- Season beef with salt and freshly ground black pepper.
- In a pot add oil then brown beef on all sides. Once browned remove beef then set it aside.
- using the same pot add oil if necessary then sauté garlic and onion for 2 minutes.
- Add the tomato and cumin, cook until tomatoes becomes soft.
- Put the beef back into the pot then add the bell pepper and bay leaf. Pour enough water to cover the meat. Bring it to a boil then simmer in low heat for 2 hours or until meat is fork tender, can easily flake and liquid is almost dried. You may need to add a bit of water during the cooking process. Pull meat apart then season with salt.
- Place a cup of rice on each plate, 3 to 4 slices of fried plantains, a hefty scoop of beans and pulled meat. Top black beans with crumbed quezo fresco then serve.