National Dish of Venezuela Pabellón Criollo
|flank steak||1 ½ lb.|
|beef bouillon cubes||2|
|chicken bouillon cube||1|
|cloves garlic (peeled and minced)||3|
|can black beans||1 (15 oz.)|
|medium onions (peeled and chopped)||2-3|
|vegetable oil||2 tbsp.|
|ground cumin||1 ½ tsp.|
|garlic powder||½ tsp.|
|servings of cooked white rice||6|
Venezuela’s traditional rice, meat, and bean dish are called Pabellón Criollo. Pabellón means ‘flag’ and the rice, beans, and meat is arranged side by side on the plate, to show the colors red, white, and black of a tri-color flag. This dish is usually served along with plantains or a fried egg.
Directions for Preparing Pabellón Criollo
- Submerge the beef steak into a saucepan of water and add the beef bouillon cubes.
- Bring to a boil over medium heat, then allow to simmer over low heat for one (1:00) hour and thirty (0:30) minutes until tender.
- Remove from the heat and set aside to cool.
- Heat the oil in a clean skillet.
- Sauté half of the onions and the minced garlic in the oil until soft.
- Open the can of beans and add it to the pan, along with the liquid.
- Add ½ cup of water, cumin, garlic powder, vinegar, and the chicken bouillon.
- Stir and add a pinch of salt.
- Allow the beans to simmer for ten (0:10) minutes over low heat.
- When the liquid has reduced, turn off the heat and set it aside.
- Slice the cooled steak against the grain into thin, long slices.
- Shred any large pieces of steak into smaller pieces and set them aside.
- Melt the butter in a separate pan, then sauté the rest of the onions.
- Add the shredded beef to the pan.
- Stir and add the tomatoes.
- Pour in a cup of the steak pan juices and allow it to simmer for about five (0:05) minutes.
- When most of the liquid has been reduced, turn off the heat.
- Arrange plates with portions of cooked white rice, beans, and cooked steak.
- Serve with fried plantain slices.