Pabellon Criollo Recipe

Name: Pabellon Criollo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs flank steaks, cut in 3 or 1 bay leaf; 5 cups beef stock (or more); 2 tablespoons olive oil; 1 medium onion, coarsely chopped; 2 garlic cloves, minced; 4 medium tomatoes, peeled, seeded, chopped; salt & pepper; 1/2 teaspoon cumin seed, crushed; 1 teaspoon oregano; 8 cups cooked long-grain white rice, see recipe; 6 cups cooked black beans; 2 medium plantains, a little firm; 2 tablespoons safflower oil

Servings: persons

2 lbs flank steaks, cut in 3 or 1 bay leaf
5 cups beef stock (or more)
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
4 medium tomatoes, peeled, seeded, chopped
salt & pepper
1/2 teaspoon cumin seed, crushed
1 teaspoon oregano
8 cups cooked long-grain white rice, see recipe
6 cups cooked black beans
2 medium plantains, a little firm
2 tablespoons safflower oil

1
Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is nice and tender. Allow the meat to cool in the stock. When cool, remove from the stock, shred, and set aside.
2
In the olive oil, saute the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.
3
Cut the plantain into 3 inch pieces and saute them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.
4
Assemble the dish in the design of the Venezualan flag, arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sauteed plantains. Some versions of this dish are topped with fried eggs, one per dish.

2540

kcal

Calories

Fat

380

Carbs

115

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs flank steaks, cut in 3 or 1 bay leaf, 5 cups beef stock (or more), 2 tablespoons olive oil, 1 medium onion, coarsely chopped, and more.

Yes, Pabellon Criollo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pabellon Criollo

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