Pabellon Criollo

Shopping list

• 800 g beef flank or brisket

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• 1 piece white onion — halved

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• 4 clove garlic cloves — divided

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• 2 piece bay leaf

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• 3 tbsp vegetable oil

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• 1 piece red pepper — finely chopped

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• 400 g tomatoes — tinned chopped

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• 1 tsp ground cumin

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• 1 tsp sweet paprika

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• 400 g cooked black beans — tinned or home-cooked

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• 300 g white rice — cooked

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• 2 piece ripe plantain — peeled and sliced diagonally

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• 1 tsp fine sea salt — to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Place the beef in a large pot and cover with cold water. Add the halved onion, 2 whole garlic cloves and bay leaves. Bring to the boil, then reduce to a gentle simmer.

2. 2

   Cook the beef for 90 minutes until very tender and easily shredded with a fork. Top up water as needed.

3. 3

   Remove the beef, reserving 200 ml of the cooking liquid. Allow the beef to cool slightly, then shred with two forks.

4. 4

   Heat 2 tablespoons vegetable oil in a large frying pan over medium heat. Add the chopped red pepper and cook for 5 minutes until softened.

5. 5

   Finely chop the remaining 2 garlic cloves and add to the pan. Cook for 1 minute until fragrant.

6. 6

   Stir in the tinned tomatoes, cumin, paprika, salt and pepper. Simmer for 10 minutes, stirring occasionally.

7. 7

   Add the shredded beef and reserved cooking liquid. Cook for 15– 20 minutes, stirring often, until the sauce is thick and the beef is well coated. Adjust seasoning.

8. 8

   Meanwhile, heat the black beans gently in a small pan with a pinch of salt.

9. 9

   In a separate frying pan, heat the remaining tablespoon of oil over medium-high heat. Fry the plantain slices for 2– 3 minutes per side until golden and caramelised.

10. 10

    To serve, place a mound of white rice on each plate. Arrange the shredded beef, black beans and fried plantain alongside. Serve immediately.