El Pabelln De La Carne Recipes

PABELLóN CRIOLLO

Steps:

• For the beef:
• Put the flank steak in a pressure cooker or Instant Pot®. Season both sides with 1 tablespoon of the adobo seasoning, then wedge the garlic and onions around the beef. Add enough water to cover.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes, or, if using an Instant Pot®, set to pressure cook on high/more for 13 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural-release cycle is complete.
• Meanwhile, blend the diced tomatoes slightly in a blender until the tomato pieces are no longer visible, then pour into a medium saucepan. Add the tomato sauce, bay leaf and a small pinch of salt; whisk to combine. Cook over medium heat until the sauce has thickened, whisking occasionally, about 30 minutes. Remove and discard the bay leaf and stir in the Worcestershire sauce.
• Remove the beef from the pressure cooker and shred into large chunks with two forks. Don't shred too finely or the pieces will fall apart when cooked in the sauce. Discard what is left in the pressure cooker.
• Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Combine Abuela Chabe's seasoning with the remaining 1 teaspoon adobo, then add to the oil and cook, stirring, until fragrant, about 30 seconds. Add the shredded beef and toss to evenly coat with the oil and spice mixture. Cook, stirring occasionally, until some of the beef starts to turn a darker brown and get slightly crispy, about 5 minutes. Add the final tablespoon of oil when the skillet becomes too dry (although it will be dryer than with most frying). Add the tomato sauce, stir to combine, bring to a gentle simmer and cook for 20 to 30 minutes, depending on how thick you prefer the sauce. Stir in the ketchup, taste for seasoning and add more salt, if necessary.
• Meanwhile, make the beans: Heat the oil in a medium saucepan over medium heat, then add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Combine the cumin, curry and adobo seasoning in a small bowl. Add the garlic to the saucepan, stir until fragrant, about 1 minute. Add the spice blend and cook, stirring, until the aromas are released, about 1 minute. Add the beans and their liquid, cook, stirring occasionally, 5 to 8 minutes, depending on your desired consistency. Taste and add salt, if necessary.
• Meanwhile, make the rice: Combine 1 3/4 cups water with the oil, garlic and salt in a small saucepan and bring to a boil. Add the rice and stir a couple of times, reduce the heat to medium high. Continue to boil until you see small holes start to form on the surface, 8 to 10 minutes. Cover, reduce the heat to medium low and cook for 8 minutes. Remove from the heat and keep covered until ready to serve.
• Serve equal portions of the beef, rice, beans and maduros on individual plates.
• Stir to combine all of the ingredients in a small bowl. Makes about 1 tablespoon. Use on chicken, beef, pork, rice or vegetables and grains.

CARNE MECHADA (VENEZUELAN SHREDDED BEEF)

Steps:

• Trim the meat, if necessary, and cut it into 4 pieces. Place the pieces in a medium soup pot and cover them with water. Add 1 quartered onion and simmer for 2 hours, removing any foam that may float to the top.
• Once cooked, remove the beef from the water and let it cool slightly. (Reserve 2 c of the cooking broth.)
• Once cool enough to handle, shred the meat with two forks. Set aside.
• Heat the oil in a large sauté pan with high sides over medium heat. Add the onion, peppers, and garlic. Sauté for 4-5 min until the onions are soft.
• Add the diced tomatoes, Worcestershire sauce, salt, pepper, and cumin. Mix well.
• Add the shredded meat and 2 c of the meat broth. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 20 min. (If you are serving your carne mechada with rice and beans, classic Venezuelan style, go ahead a leave the meat a little brothy. If you will be using it to fill arepas or empanadas, you will want to cook it until nearly dry, stirring often so it doesn't stick.)

VENEZUELAN SHREDDED BEEF

Steps:

• Cut the meat into 4 pieces.
• Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 - 3 hours, or until the meat is fully cooked and tender. As the meat cooks, check the broth levels and add more if needed (the broth should always cover meat).
• When the meat is tender and fully cooked, carefully removed it from the pot, place it on a plate, and let it cool. Reserve broth (about 3-4 cups).
• Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any.
• Add the oil to a large skillet over medium heat. When hot, add the onion and pepper and sauté for 3-5 minutes, or until the onion is translucent. Then add garlic and let it cook for 1 more minute.
• Stir in shredded beef and mix to combine well.
• In a medium bowl, combine tomato paste, tomato sauce, Worcestershire sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover, and cook for 20 -25 minutes, or until most of the liquid has been consumed. Taste and adjust the seasoning, adding more salt and/or pepper, if necessary.
• Serve hot with white rice, black beans, and fried plantains if desired.
• Cut the meat into 4 pieces. Season the beef with salt and pepper to taste. Add beef to a slow cooker.
• Combine ½ cup beef broth, tomato paste, tomato sauce, Worcestershire sauce, cumin, and dried oregano in a mixing bowl. Add mixture to the slow cooker.
• Add onion, peppers, garlic, and bay leaves. Mix to combine.
• Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• When the time is over, and the meat is tender, remove meat for the slow cooker. Once the meat is cool enough, sheared using two forks or your hands, remove and discard big pieces of fat, if any. and toss to coat with the juices
• Return shredded meat to the cooker and toss to coat with the sauce. Discard bay leaves.
• Serve hot with white rice, black beans, and fried plantains if desired.
• For pressure cooker instructions, check out my Instant Pot Venezuelan Shredded Beef recipe.

PASTELON (PUERTO RICAN LAYERED CASSEROLE)

Steps:

• Heat a large skillet over medium heat. Add ground beef; cook and stir until browned on the outside and no longer pink in the center, about 10 minutes. Remove meat from pan; drain fat.
• Place tomato sauce, sofrito, green olives, garlic, 1/2 teaspoon salt, recao, and oregano in the skillet. Cook and stir over medium-low heat for 5 minutes. Return ground beef to skillet; reduce to a simmer. Cook, uncovered and stirring occasionally, for 15 minutes more.
• Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Pour oil into a large skillet over medium-high heat to 350 degrees F (175 degrees C). Fry plantain slices until golden, 3 to 5 minutes per side. Drain on paper towels.
• Beat eggs thoroughly in a bowl; add 1/2 teaspoon salt.
• Line the bottom of the baking pan with half the plantains, overlapping as needed. Layer ground beef mixture, green beans, and remaining plantains; pour eggs on top. Top with mozzarella cheese.
• Bake in the preheated oven until eggs are set and cheese is melted, 20 to 25 minutes.

AREMPAS PABELLóN AREPA

Steps:

• For the Shredded Beef: Cut the beef into small pieces. Add to a large pot along with the green onions and garlic. Add enough water to cover the beef. Bring to a boil, lower to a high simmer and cook until the beef is tender, about 3 hours. (Add more water as needed.)
• Once tender, reserve 1 cup of the cooking liquid and drain the beef, discard the green onion and garlic. Shred the beef and add back to the pot. Add the Sofrito (see recipe below), sazon, garlic powder, Italian seasoning, paprika, salt, cilantro and the reserved 1 cup of cooking liquid. Bring to a simmer over medium heat and cook until most of the liquid has evaporated, about 10 minutes. Set the beef aside.
• For the Plantains: Add enough oil to a large saucepan so it comes up about halfway up the side. Attach a deep fat-fry thermometer and bring to 350 degrees F. Peel the plantain and cut into 1/2-inch-thick slices on the diagonal. Fry batches in the hot oil until golden brown turning as needed, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate.
• For the Beans: Add the beans, sofrito (see recipe below), garlic powder, Italian seasoning, sazon, salt and cilantro to a large skillet over medium heat. Cook, stirring, enough for the beans to heat and the flavors to meld, about 6 minutes.
• For the Dough: Follow the package instructions on the bag of precooked cornmeal to make enough dough for 6 arepas (see Cook's Note).
• To shape the arepas, grab a portion of dough big enough to fit in your hand and roll it into a ball. Begin to flatten it like the shape and size of a hamburger patty.
• Add enough oil to a large skillet to just coat the bottom. Heat over medium-high. Add as many arepas as you can to skillet without overcrowding. Cook until golden, 5 minutes per side. Repeat if needed.
• Build the arepas: Insert a small, sharp knife into the edge of an arepa and work it slowly to open up a pocket. Once opened, stuff with some shredded beef, then some plantains, then some beans and finally cheese at the very top. Repeat with the remaining ingredients. Take a big bite and enjoy! This is going to be messy but sooo delicious.
• Finely chop the green onions, garlic, yellow onion and pepper together. Heat the oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring, until the onion is soft and translucent. Cool and refrigerate for up to 3 days.