PULLED BEEF - VENEZUELAN PABELLON CRIOLLO
Make and share this Pulled Beef - Venezuelan Pabellon Criollo recipe from Food.com.
Provided by PaulaG
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 6.1, Cholesterol 77.1, Sodium 89.6, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 25.3
PULLED BEEF: PABELLON CRIOLLO
Provided by Tyler Florence
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
VENEZUELAN PULLED BEEF
This is the ultimate recipe for Venezuelan Pulled Beef and is super easy to make since it's made in the oven. It's rich, wholesome, filling and absolutely delicious! It is the perfect pulled beef recipe to fill arepas, brioche buns, baguettes, sandwiches or to eat with your favourite side.
Provided by Mi Terruño Food
Categories Low-Carb Paleo Whole30 Date Night Weeknight Dinners Finger Food Comfort Food Make Ahead Nut-Free Dairy-Free Shellfish-Free Weekend Project Gluten-Free Egg-Free Soy-Free Intermediate Entertaining Fall Winter Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Classic Trending Oven Stove
Time 1h35m
Yield 4
Number Of Ingredients 17
Steps:
- Add Beef Brisket (1 kilogram), Dried Basil (3 tablespoon), Ground Cumin (3 teaspoon), Dried Rosemary (3 tablespoon), Worcestershire Sauce (3 tablespoon), Dried Oregano (2 tablespoon), salt and pepper, the Onion (2), and Garlic (8 clove) in a baking tray.
- Fill tray with water to cover the beef until the beef is almost completely covered.
- Cover the tray with foil.
- Place the tray in a preheated oven and cook for 45 to 50 minutes at 150 degrees C (300 degrees F). Cook for an hour per kilogram.
- Chop the Onion (1), Green Bell Pepper (1), Red Bell Pepper (1). and Garlic (4). In a hot pan, add the Vegetable Oil (3 tablespoon) and add the chopped vegetables and garlic. Leave to sweat for 5 minutes.
- Add the pulled beef, Tomato Passata (500 milliliter), Dried Oregano (2 tablespoon), Ground Cumin (2 teaspoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (2 teaspoon), Worcestershire Sauce (2 tablespoon), Water (1 splash), Bay Leaf (2), and Salt (1 1/2 teaspoon).
- Mix well and leave to cook for 45 minutes at medium heat.
- Add a splash of water throughout the cooking should you feel it is getting a little dry.
- Serve immediately with your favorite side or use it to fill arepas, baguettes or brioche buns. Enjoy!
Nutrition Facts : Calories 140 calories, Protein 16.3 g, Fat 5.2 g, Carbohydrate 8.5 g, Fiber 2.2 g, Sugar 2.0 g, Sodium 613.8 mg, SaturatedFat 3.4 g, TransFat 0 g, Cholesterol 22.5 mg, UnsaturatedFat 0.5 g
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