Pabellon Criollo
Pabellon Criollo is a traditional Venezuelan platter featuring tender flank steak alongside seasoned black beans and fluffy white rice.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling flank steak in a pot with bouillon, covered in water, then simmer on low for 1 1/2 hours until tender. Remove and set aside.
-
In a medium pot, sauté half the minced garlic in 4 tablespoons vegetable oil for 1-2 minutes. Add 2 cups water and 1 teaspoon salt, bring to a boil, then add rice. Reduce heat, cover, and simmer for 10-15 minutes. Turn off heat and keep covered for 5 more minutes.
-
In a skillet, sauté remaining chopped onions and garlic in 2 tablespoons oil until soft. Stir in undrained black beans, 1/2 cup water, chicken bouillon, cumin, garlic powder, vinegar, and 1/2 teaspoon salt. Simmer on low for 10 minutes until liquid reduces.
-
Slice the cooled steak against the grain into thin pieces, then shred larger pieces into bite-size portions.
-
In a separate skillet, cook remaining chopped onions in 2 tablespoons butter until soft. Add tomatoes, 1 cup steak pan juices, and the shredded steak. Simmer for 3-5 minutes, then remove from heat.
-
Arrange the meat, rice, and beans on a serving platter to resemble a tri-color flag. Serve with fried plantains.