This Is the Perfect Venezuelan Dish and Cocktail to Try Tonight

by webmaster | Feb 01, 2018

PABELLÓN CRIOLLO

A Venezuelan classic, Pabellón Criollo is a simple dish of arroz, caraotas, tajadas and carne mechada. Who knew rice, black beans, sweet fried plantains and shredded beef could be so absolutely delicious! Pro tip: start the steak in a Dutch oven. It will allow you to brown and simmer, all in one pot.

Recipe by Carolyng Gomes

INGREDIENTS

1 2-pound piece flank steak

4 cloves garlic, minced

1/4 cup Olive Oil

2 teaspoons paprika

1 jalapeno, minced

1 medium onion, chopped

1 green bell pepper, chopped

*kosher salt and freshly ground black pepper, to taste

* Cooked rice, cooked black beans and fried plantains (tajadas), serving suggestion

DIRECTIONS

Cut flank steak into 6 equal pieces.

Grind and mix garlic, 2 tablespoons of olive oil, paprika and 1/2 the jalapeño using a mortar and pestle until a paste forms. Rub paste all over flank steak, transfer to resealable plastic bag and refrigerate for 1 hour up to overnight.

In the bottom of a large pot over medium-high heat, add 1 tablespoon olive oil and half the chopped onion and green pepper.

Once onion is translucent, add flank steak and caramelize both sides.

Once flank steak has a crust on both sides, add 8 cups of water, cover and boil for 3 to 4 hours until meat is tender and falling apart.

Remove steak from water and, when cool enough to handle, shred with your hands, removing any extra fat and veins if desired. Reserve and refrigerate stock for soup or other recipes.

In a sauté pan over medium-high heat add the remaining 1 tablespoon olive oil and remaining onion, green pepper and jalapeño. Sauté until onion is translucent.

Add shredded beef and cook until crisp. Season with salt and pepper to taste. Plate each dish with a healthy portion of carne mechada, 1/2 cup of rice, 1/2 cup black beans and a few tajadas.

THE GRASS AND TREES COCKTAIL