PABELLóN CRIOLLO
Our guest Chef Alejandra Schrader shares her recipe to create a spectacular Pabellón Criollo, Venezuela's national dish. Serve beef, rice, black beans, and plantains on a plate with a small to medium arepa.
Provided by Alejandra Schrader
Time 3h
Yield 4
Number Of Ingredients 29
Steps:
- In a bowl, whisk paprika, cumin, turmeric, black pepper and sea salt with a drizzle of olive oil. Place beef in bowl and marinade, spreading all over with your hands. Beef may marinade overnight in the refrigerator.
- Preheat oven at 375˚ F.
- Heat 2 tbsp. of olive oil in a Dutch oven over medium-high heat. Sear beef until golden brown on both sides. Remove from pot and place on platter.
- Add sliced onions to Dutch oven and cook for about 6 minutes, until onions are translucent. Add garlic and peppers; stir and cook for a couple of minutes. Return beef to pot, placing on top of vegetables; add tomatoes and tomato sauce.
- Cover Dutch oven with lid and place in the oven. Cook for 2 hours. Remove from oven and let it cool down. Using a fork or two, break beef apart completely until thin strands incorporate with sauce.
- You may return pot to the stovetop and cook on low heat, uncovered, for about 10-15 minutes to reduce sauce to desired consistency.
- Rinse rice thoroughly with water until liquid runs clear. Strain as much as possible and set aside.
- Heat olive oil in a medium-sized pot over medium heat, add garlic and saute garlic for a couple of minutes. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a boil.
- When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 minutes or until rice has absorbed all water and is cooked through. Depending on the rice, you may need to cook for a few more minutes. Turn heat off and keep pot on stove, allowing rice to rest for 5 minutes.
- Fluff rice with a fork and serve.
- Heat oil over medium-high heat. Add scallions and bell peppers and saute for 2-3 minutes. Add black beans, stock, cumin, annatto, garlic powder, salt, and lemon juice.
- Stir until all ingredients have incorporated and simmer, uncovered, on low heat for about 15 minutes or until liquid has reduced.
- Peel plantains and cut in half, then into slices about ¼" thick.
- Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper town to drain extra oil. This may be done in batches to avoid over-crowding pan.
Nutrition Facts :
PABELLóN CRIOLLO
When it comes to individual foods, Venezuela is likely best known for its arepas. When it comes to composed dishes, it's pabellón criollo. This dish in its purest form is made up of four components: pulled beef, black beans, plantains and rice. You can supplement with seared queso duro (hard cheese), eggs, avocado slices and, of course, arepas. It is without question my favorite meal as well as the meal that reminds me most of home. Additionally, this is the recipe that my mom taught me to make and it includes my grandmother's spice blend, which means that there's three generations' worth of warmth and comfort to be found in this meal. I sincerely hope you love it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 30
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.
PABELLóN CRIOLLO
Pabellon criollo is a traditional Venezuelan dish made with shredded beef that is typically served with white rice, black beans and fried plantains.
Provided by Mike Benayoun
Categories Main Course
Time 4h40m
Number Of Ingredients 29
Steps:
- Boil the beef in a pot of water with celery, quartered onion and carrots.
- Bring to a boil, cover and simmer for 3 to 4 hours.
- Remove from heat and let cool.
- Once cooled, shred the meat into strands with a knife or two forks until the beef is completely shredded.
- Heat two tablespoons of olive oil in a large skillet.
- Add the diced onions and when they start to brown, add the garlic and red bell pepper, a pinch of salt, a little black pepper and cumin.
- Add beef and stir for a few minutes while sauteing.
- Add a little water, tomato sauce and Worcestershire sauce to the meat.
- Stir often to bring to boil, then reduce heat and simmer for 15 minutes.
- In a pressure cooker, add 4 tablespoons of oil. Add ham and onions and cook until onions are translucent and ham is lightly browned, about 5 minutes.
- Add the garlic and bay leaf and sauté for 1 minute.
- Add beans and stir.
- Pour the water, 1 tablespoon of salt, and pepper.
- Close the pressure cooker and bring to high pressure.
- Reduce heat to maintain pressure and cook at high pressure for 25 to 30 minutes (depending on pressure cooker).
- Remove from heat and let stand for 5 minutes.
- Open and release steam.
- If the beans are not quite cooked, simmer uncovered until they are tender.
- Add salt, oil, garlic, onion, bell pepper and rice in a large pot.
- Sauté all ingredients over high heat.
- When they are golden, add water.
- Bring to a boil, cover, and cook for about 15 minutes until the rice is tender and fluffy.
- Remove the pan from the heat and remove the chunks of onion.
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!
Nutrition Facts : Calories 377 kcal, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 5 g, Protein 28 g, SaturatedFat 6 g, Sodium 854 mg, Sugar 2 g, Fat 21 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g
PABELLON CRIOLLO (STEAK)
Make and share this Pabellon Criollo (Steak) recipe from Food.com.
Provided by Lavender Lynn
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 124.5, Fat 10.4, SaturatedFat 1.4, Sodium 588.6, Carbohydrate 7.7, Fiber 1.9, Sugar 4.2, Protein 1.4
PABELLON CRIOLLO
Make and share this Pabellon Criollo recipe from Food.com.
Provided by AZPARZYCH
Categories Black Beans
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1567.9, Fat 25, SaturatedFat 7.2, Cholesterol 102.8, Sodium 847.5, Carbohydrate 262.4, Fiber 20.9, Sugar 12.2, Protein 69
More about "pabellon criollo recipes"
PABELLóN CRIOLLO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 4 hrs
- Cook bacon in a Dutch oven over medium-high, stirring occasionally, until bacon is starting to crisp, 8 to 10 minutes. Add garlic, 1 1/2 cups of the onions, and 1 cup of the bell pepper. Cook, stirring occasionally, until softened, about 6 minutes. Add steak and 6 cups of the broth, 1 teaspoon each of the salt and cumin, and 1/2 teaspoon of the pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until steak is tender, about 1 hour and 30 minutes.
- Using tongs, remove steak from broth. Cool slightly, and shred meat into very thin threads. Add beans and panela to broth. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until beans are tender, about 2 hours.
- Heat 1/4 cup of the oil in a large skillet over medium-high. Add 3/4 teaspoon each of the salt and achiote paste, and remaining 1 cup onions, 1 cup bell peppers, and 3/4 teaspoon cumin. Cook, stirring occasionally, until softened, about 6 minutes. Stir in shredded meat; cook, stirring occasionally, until vegetables are tender and meat begins in crisp around edges, about 8 minutes. Reduce heat to low, stir in Worcestershire sauce and remaining 1 cup broth; cook, stirring occasionally, until liquid has absorbed, 15 to 20 minutes.
- Cut the plantains diagonally into 1/2-inch-thick slices. Heat remaining 1/4 cup oil in a large nonstick skillet over medium. Cook plantains until golden brown, about 2 minutes per side. Transfer to a plate lined with paper towels, and sprinkle with remaining 1/4 teaspoon salt.
PABELLóN CRIOLLO: THE NATIONAL DISH OF VENEZUELA
From blog.amigofoods.com
PABELLóN CRIOLLO RECIPE | RECIPE | BEAN RECIPES, RECIPES, FOOD
From pinterest.ca
PABELLóN CRIOLLO - MONTSIA
From montsia.es
THE NATIONAL DISH OF VENEZUELA - PABELLóN CRIOLLO
From ingmar.app
VENEZUELAN SHREDDED BEEF (PABELLON CRIOLLO) - GOYA FOODS
From goya.com
PABELLóN CRIOLLO RECIPE (VENEZUELAN SHREDDED BEEF WITH BEANS, …
From whats4eats.com
PABELLóN CRIOLLO (AUTHENTIC VENEZUELAN RICE & BEANS) - THE …
From thestoriedrecipe.com
PABELLON CRIOLLO | RECIPES WIKI | FANDOM
From recipes.fandom.com
PABELLóN CRIOLLO RECIPE - FOOD HOUSE
From foodhousehome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love