A Venezuelan classic, **Pabellón Criollo** is a simple dish of arroz, caraotas, tajadas and carne mechada.

It is a simple dish of shredded beef and black beans served on a bed of white rice.
It almost always is accompanied by a fried egg (Pabellón a Caballo) or with fried
plantain slices (Pabellón con Barandas) The meat is sometimes replaced by fish
during lent. It is the Venezuelan national dish.

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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

Directions

1. Cut flank steak into 6 equal pieces.

2. 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.

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

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

5. 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.

6. 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.

7. 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.

8. 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.

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This Recipe Is Published Here

bon appetit