Beef Pabellon With Beans Rice and Plantains

Pabellón Criollo

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Our guest Chef Alejandra Schrader​ shares her recipe to create a spectacular Pabellón Criollo, Venezuela'southward national dish.

Recipe

Ingredients

For the Carne Mechada:

• 2 tsp. coarse Sea Salt
• 1 tbsp. smoked Paprika
• 1 tbsp. basis Cumin
• 1 tbsp. Turmeric
• ane tbsp. Blackness Pepper
• Olive oil
• two lbs. Flank Steak
• 1 brown Onion, sliced thinly
• three cloves of Garlic, chopped
• 1 big Greenish Bell Pepper, sliced thinly
• 2 large Roma Tomatoes, peeled, seeded, and chopped
• 1 6-oz. can organic Tomato plant Paste, diluted in one/ii cup H2o

For the Arroz Blanco:

• ii cups White Rice
• ii tbsp. Olive Oil
• two cloves of Garlic, whole
• 4 cups Water
• 2 tsp. fibroid Sea Table salt

For the Caraotas (Blackness Beans):

• 2 tbsp. Olive Oil
• ½ cup Scallion Whites, chopped
• ½ cup Red Bell Pepper, chopped
• two fifteen-oz cans of Blackness Beans, undrained
• ¼ cup Vegetable Stock
• 1 tbsp. Cumin pulverization
• one tbsp. Annatto powder
• 1 tbsp. Garlic powder
• 1 tsp. coarse Sea Common salt
• ii tbsp. freshly squeezed Orange Juice

For the Platanos (Fried Plantains):

• 2 ripe Plantains (must be very ripe with blackness stripes on the skin)
• 2 cups of Grape Seed Oil (or equally needed to cover near ½ inch of a frying pan)

Directions

For the Carne Mechada:

1. In a bowl, whisk paprika, cumin, turmeric, blackness pepper and sea salt with a drizzle of olive oil. Place beef in bowl and marinade, spreading all over with your hands. Beef may marinade overnight in the refrigerator.
2. Preheat oven at 375˚ F.
3. Heat 2 tbsp. of olive oil in a Dutch oven over medium-high heat. Sear beefiness until golden brownish on both sides. Remove from pot and identify on platter.
4. Add sliced onions to Dutch oven and cook for about six minutes, until onions are translucent. Add together garlic and peppers; stir and cook for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and tomato sauce.
5. Comprehend Dutch oven with lid and place in the oven. Cook for 2 hours. Remove from oven and let it cool down. Using a fork or two, pause beef autonomously completely until thin strands incorporate with sauce.
6. Y'all may return pot to the stovetop and cook on low heat, uncovered, for nearly 10-15 minutes to reduce sauce to desired consistency.

For the Arroz Blanco:

1. Rinse rice thoroughly with water until liquid runs clear. Strain as much equally possible and set up bated.
2. Heat olive oil in a medium-sized pot over medium heat, add garlic and saute garlic for a couple of minutes. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a eddy.
3. When h2o boils, reduce heat to low, stir gently, and cover with lid. Melt for xx minutes or until rice has absorbed all water and is cooked through. Depending on the rice, y'all may need to melt for a few more than minutes. Plough estrus off and keep pot on stove, allowing rice to rest for v minutes.
4. Fluff rice with a fork and serve.

For the Caraotas (Blackness Beans):

1. Oestrus oil over medium-loftier oestrus. Add scallions and bong peppers and saute for 2-3 minutes. Add black beans, stock, cumin, annatto, garlic powder, table salt, and lemon juice.
2. Stir until all ingredients have incorporated and simmer, uncovered, on depression estrus for well-nigh fifteen minutes or until liquid has reduced.

For the Platanos (Fried Plantains):

1. Peel plantains and cutting in half, then into slices well-nigh ¼" thick.
2. Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper boondocks to drain actress oil. This may be done in batches to avoid over-crowding pan.

Pro Tips

Serve beef, rice, black beans, and plantains on a plate with a modest to medium arepa.

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Source: https://wearecocina.com/recipes/pabellon-criollo/

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