Pabellón criollo

Method

1. 1

   Step 1

   Simmer the beef with the bay leaves (opens in a new tab) and water, partly covered, until very tender, about 1½–2 hours. Cool in the liquid, then shred finely along the grain. Reserve 250 ml of the broth.

   • 100 min
   • low heat
   • Stockpot / large pot (opens in a new tab)
2. 2

   Step 2

   Heat the oil and soften half the onion (opens in a new tab), the red pepper (opens in a new tab) and 3 cloves garlic (opens in a new tab). Add the tomatoes (opens in a new tab), 1 tsp cumin (opens in a new tab) and 1 tsp salt and cook until saucy. Add the beef and the reserved broth and simmer until almost dry, about 15 minutes.

   • 25 min
   • medium heat
   • Frying pan / skillet (opens in a new tab)

   

3. 3

   Step 3

   Meanwhile cook the rice: toast it briefly in a little oil, add 600 ml water and ½ tsp salt, cover and cook on low for 18 minutes.

   • 20 min
   • low heat
   • Saucepan (opens in a new tab)
4. 4

   Step 4

   Soften the remaining onion (opens in a new tab) and garlic (opens in a new tab) in a saucepan (opens in a new tab), add the beans with their liquid, ½ tsp cumin (opens in a new tab), the sugar (opens in a new tab) and the remaining salt, and simmer until thick and creamy, 15 minutes.

   • 15 min
   • medium-low heat
5. 5

   Step 5

   Heat the sunflower oil (opens in a new tab) in a frying pan and fry the plantain (opens in a new tab) slices until caramelised and golden on both sides. Drain on paper. Serve each plate with rice, beef, beans and plantain side by side.

   • 10 min
   • medium heat

   Food safety: Hot oil spits; lower the plantain in carefully.