Pabellon Criollo Steak 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.

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.

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!

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.

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.