Description

Venezuela’s national dish is characterized by its combination of colors and flavors. This traditional dish includes four main components: shredded beef, black beans, white rice, and slices of fried ripe plantain.

Ingredients

Mechada Beef:

• 500 grams of beef skirt
• 1 red pepper
• 1 white onion
• 2 garlic cloves
• 2 tablespoons of Worcestershire sauce
• 1 sprig of cilantro
• 2 tomatoes
• 1 teaspoon of cumin
• Salt and pepper to taste

Black Beans:

• 300 grams of black beans
• 1 red pepper
• 1 white onion
• 4 tablespoons of panela
• 2 garlic cloves
• 1 teaspoon of cumin
• Salt and pepper to taste

Additional

Additional:

• 1 pound of cooked white rice
• 2 ripe plantains
• Oil for frying
• Salt to taste

Preparation

Mechada Beef:

• Seal the beef skirt previously seasoned with salt, pepper and cumin in a pressure cooker.
• Remove the meat and add the onion, pepper, skinned tomato and garlic, all finely chopped. Cook until soft.
• Return the meat to the pot, add the Worcestershire sauce, water or beef broth until the meat is slightly covered, and add the cilantro sprig, more cumin, salt and pepper.
• Cook under pressure for 1 hour and a half. Shred the meat with your hands or a fork and return to the pot to absorb more flavor.

Black Beans:

• Leave the black beans to soak overnight.
• Cook the black beans in a pressure cooker with water, onion and salt for 1 hour and a half.
• Prepare a sofrito with onion, red pepper, garlic and grated brown sugar. Add it to the black beans and cook over medium heat until they thicken slightly. Adjust the flavor with salt, cumin and pepper.
• Plantain Slices:
• Fry the plantain slices in oil at medium heat until golden.
• Assembly:
• Serve the pabellón criollo with the black beans, shredded beef, white rice and plantain slices.