Sunday, April 8, 2012

Venezuela: Pabellón Caraqueño (Shredded Beef, Rice, Black Beans, and Plantains)

   
Ingredients:
300 - 350 g beef sirloin tip (or flank steak or skirt steak)
3/4 - 1 cup beef broth
1 small onion, finely chopped
1 clove garlic, minced
1 plum tomato, seeded and chopped
salt
1 tsp olive oil
1 ripe plantain
vegetable oil

Arroz Blanco (White Rice) (see below)
fried eggs, 1 per person
Caraotas Negras (Black Beans) (see below)

Cut beef to fit into saucepan and cover with broth. Cover, bring to a simmer, and cook on very low for about 1 1/2 hours, until the meat is tender. Let cool in the stock, drain, and shred meat. Combine meat with onion, garlic, tomatoes, and salt. Heat olive oil over medium heat, add meat mixture and cook until the onion is soft and the mixture quite dry. Peel the plantain and cut into slices. Heat 1-2 tbsp vegetable oil in a skillet and fry the plantain slices 2-3 minutes per side, until golden brown. Serve meat with plantains, rice, egg, and black beans.


Arroz Blanco (White Rice)
2 tsp butter
1 cup white rice
1/2 small onion, finely chopped
1 green Cubanelle pepper (or 1/2 green bell pepper), chopped
1 garlic clove, chopped

Heat butter over low heat. Stir in the rice, onion, pepper, and garlic. Cook, stirring, 3 minutes until the butter is absorbed. Add 2 cups of water and salt to taste, bring to a boil, cover, and simmer over very low for about 20 minutes, until all the liquid is absorbed and rice is tender.


Caraotas Negras (Black Beans)
1 cup dried black beans
1-2 tsp olive oil
1 small onion, finely chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp sugar
salt

Cover the beans by 2" with cold water and soak for 2-4 hours. Add enough water so that the beans are covered by 1", bring to a boil, cover, and simmer for about 2 hours until the beans are soft. Heat the oil over medium heat. Add onion and pepper and cook until soft, about 5-7 minutes. Add garlic, cumin, and sugar. Cook for 1-2 minutes, then add to beans. Season to taste with salt and simmer, with lid ajar, for another 30 minutes. The beans should be quite dry.

(all adapted from: "The Book of Latin American Cooking" by Elisabeth Lambert Ortiz)

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