Pabellon Criollo Steak Food

PABELLóN CRIOLLO

Steps:

• In a bowl, whisk paprika, cumin, turmeric, black pepper and sea salt with a drizzle of olive oil. Place beef in bowl and marinade, spreading all over with your hands. Beef may marinade overnight in the refrigerator.
• Preheat oven at 375˚ F.
• Heat 2 tbsp. of olive oil in a Dutch oven over medium-high heat. Sear beef until golden brown on both sides. Remove from pot and place on platter.
• Add sliced onions to Dutch oven and cook for about 6 minutes, until onions are translucent. Add garlic and peppers; stir and cook for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and tomato sauce.
• Cover Dutch oven with lid and place in the oven. Cook for 2 hours. Remove from oven and let it cool down. Using a fork or two, break beef apart completely until thin strands incorporate with sauce.
• You may return pot to the stovetop and cook on low heat, uncovered, for about 10-15 minutes to reduce sauce to desired consistency.
• Rinse rice thoroughly with water until liquid runs clear. Strain as much as possible and set aside.
• Heat olive oil in a medium-sized pot over medium heat, add garlic and saute garlic for a couple of minutes. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a boil.
• When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 minutes or until rice has absorbed all water and is cooked through. Depending on the rice, you may need to cook for a few more minutes. Turn heat off and keep pot on stove, allowing rice to rest for 5 minutes.
• Fluff rice with a fork and serve.
• Heat oil over medium-high heat. Add scallions and bell peppers and saute for 2-3 minutes. Add black beans, stock, cumin, annatto, garlic powder, salt, and lemon juice.
• Stir until all ingredients have incorporated and simmer, uncovered, on low heat for about 15 minutes or until liquid has reduced.
• Peel plantains and cut in half, then into slices about ¼" thick.
• Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper town to drain extra oil. This may be done in batches to avoid over-crowding pan.

PABELLON CRIOLLO

Steps:

• Gather the ingredients.
• Place the flank steak in a pot with the bouillon, and cover with water.
• Bring to a boil and simmer on low for 1 1/2 hours, or until the meat is tender. Remove from heat and set aside.
• Saute half of the minced garlic in a medium pot with 4 tablespoons of the vegetable oil for 1 to 2 minutes over medium heat.
• Add 2 cups water and 1 teaspoon salt and bring to a boil.
• Add the rice to the boiling water , lower the heat, and simmer the rice, covered, for 10 to 15 minutes. Turn off the heat and leave the rice covered for 5 minutes more.
• Add the remaining 2 tablespoons vegetable oil to a skillet, and saute half the chopped onions with the rest of the minced garlic until soft.
• Add the can of black beans (undrained), 1/2 cup water, chicken bouillon , cumin, garlic powder, vinegar, and 1/2 teaspoon salt, and simmer on low heat for about 10 minutes, until the liquid is reduced.
• Slice the cooled steak against the grain into thin slices. The meat should be very tender and falling apart. Shred the larger pieces into bite-size pieces with your fingers.
• Add 2 tablespoons butter to a skillet and cook the rest of the chopped onions until soft. Add the tomatoes, 1 cup of the steak pan juices, and the sliced steak and simmer for 3 to 5 minutes. Remove from heat and cool.
• Arrange the meat and tomatoes on 1/3 of a serving platter. Place the rice next to the meat, and then place the beans on the other side of the rice, to resemble the stripes of a tri-color flag.
• Serve with fried plantains on the side and enjoy!

PABELLON CRIOLLO

Steps:

• 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.
• In the olive oil, sauté 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.
• Cut the plantain into 3 inch pieces and sauté them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.
• 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 sautéed plantains. Some versions of this dish are topped with fried eggs, one per dish.

PABELLON CRIOLLO (PORK WITH SOFRITO)

Steps:

• Preheat oven to 240 degrees, have a roasting pan at hand.
• Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
• Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
• Sofrito:.
• Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
• Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
• Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
• Transfer to a large serving platter; accompanied with rice and black beans.

PABELLON CRIOLLO (STEAK)

Steps:

• Heat oil in a large saucepan.
• Add the onions and garlic and cook over medium heat for about 5 minutes until onons are soft and transparent.
• Add the tomatoes, cumin, and salt.
• Mix well, reduce heat to low and cook uncovered for about 30 minutes.
• Stir often until the tomato juices evaporate and the sauce becomes thick.
• 15 minutes before the end of cooking time, preheat the grill to hot.
• Place the steak on the grill pan and cook under the grill for 5 minutes on each side.
• Remove from the grill and cut into pieces about 1/2 inch long and 1/4 inch wide.
• Add the strips of beef to the sauce, mixing well.
• Traditionally served with plantains, black beans, and rice.

PULLED BEEF - VENEZUELAN PABELLON CRIOLLO

Steps:

• In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
• Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves and queso fresco.