Golden Venezuelan Pabellón Bowls
Celebrate Week 42 with Venezuela’s national treasure, a harmonious plate representing a blend of cultural traditions. This dish features savory shredded beef, spiced black beans, and the irresistible sweetness of fried plantains for a truly exciting and multidimensional dinner.
Ingredients
- Flank steak or beef brisket600 g
- Large onion, finely chopped1 stk
- Red bell pepper, diced1 stk
- Garlic cloves, minced3 stk
- Ground cumin1 tsp
- Tomato paste1 tbsp
- Canned black beans, drained400 g
- Long-grain white rice300 g
- Very ripe plantains (black skin)2 stk
- Vegetable oil for frying3 tbsp
- Fresh cilantro1 handful
- Avocado, sliced1 stk
Instructions
Boil the beef in salted water until tender (about 30-40 minutes), then remove and shred it into thin strands using two forks. Reserve half a cup of the cooking liquid.
Rinse the white rice and cook it according to package instructions until fluffy.
In a large skillet, heat 1 tbsp of oil and sauté half the onion, the bell pepper, and garlic until soft. Stir in the shredded beef, cumin, tomato paste, and the reserved cooking liquid. Simmer for 10 minutes.
In a separate small pot, sauté the remaining onion, add the black beans and a splash of water. Season with salt and a pinch of cumin, simmering for 5-8 minutes.
Peel the plantains and slice them diagonally. Heat the remaining oil in a pan and fry the slices until golden brown and caramelized on both sides.
Divide the rice, shredded beef, black beans, and fried plantains into four bowls. Top with fresh avocado slices and chopped cilantro.
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