Name: Pabellon Criollo
Cook time: P0Y0M0DT1H40M0.000S
Total time: P0Y0M0DT5H0M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 2.2 pounds (1 kilogram) top sirloin (see Cook’s Note); 1 carrot, chopped; 1 onion, chopped; 2 stalks celery, chopped; 1 tablespoon salt; 1 teaspoon roasted garlic and peppers seasoning, preferably Club House or McCormick; Pinch ground black pepper; 2 large bay leaves; Pico de gallo, for garnish; 2 tablespoons olive oil; 2 to 3 bell peppers, seeded, ribbed and chopped small; 1 large onion, chopped; Pinch each salt and ground black pepper; 1 cup black beans, soaked overnight; 1 onion, cut in half; 1 large bay leaf; 4 ounces chopped fresh cilantro; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon roasted garlic and peppers seasoning, preferably Club House or McCormick; Pinch ground black pepper; 4 ounces green onions, chopped, plus 2 ounces green onions, sliced; 1 teaspoon olive oil; 2 cloves garlic; 1 small onion, cut in half; One 13.5-ounce can coconut milk; 1 cup rice of your preference; 1 teaspoon salt

Directions

Special equipment:

a rice cooker; a deep-fryer

For the carne mechada: Preheat a large pot or pressure cooker to high temperature, then add the oil. Add the beef to sear it, then remove to a bowl. Add the mirepoix (carrots, onions and celery), and saute until soft. Add the beef back to the pot, then add the salt, garlic and peppers seasoning, ground black pepper, bay leaves and 4 cups water, or enough to cover all the beef. If using a pressure cooker, cover with its lid and go for high temperature. Once the valve stars to whistle, lower the temperature by half, and cook for 25 to 30 minutes. If using a regular pot, you may need to cook full temperature for the first hour, then lower temperature by half, checking every 30 minutes, until the beef falls apart.
For the sofrito: Preheat a frying pan, then add the olive oil and let get very hot. Add the bell pepper and onions and stir-fry until almost golden. Season to taste. Set aside.
Take the beef out of the pot, reserving 1 to 2 cups of the broth. (Keep any remaining broth for another use.) Put the beef into a bowl. Shred with your hands or a fork. Add 50 grams sofrito and the broth and mix all together. Add pico de gallo to garnish on top.
For the black beans: Add the beans, onion, bay leaf and 8 cups water to a pressure cooker or pot. If using a pot, cook until the beans are tender, about 1 hour. If using a pressure cooker, cook for about 20 minutes after valve starts to whistle. Follow the manufacturer’s instructions for releasing the pressure and remove the lid. Add the cilantro, cumin, oregano, salt, roasted garlic and peppers seasoning, black pepper, chopped green onions and 8 ounces sofrito (save any remaining sofrito for another use). Mix and distribute well. Garnish with the sliced green onions.
For the coconut rice: Preheat a rice cooker, then add the oil, garlic and onion. Sauté for 2 minutes. Add the coconut milk, rice, salt and 1 1/2 cups water. Cook until done, about 45 minutes. Garnish with the roasted coconut.
For the arepa: In a bowl, add the salt and 2 cups water, then slowly add the cornmeal. Mix very well with your hands until it absorbs the water. (No need for kneading.) Let the dough rest for 3 to 4 minutes.
Preheat a griddle or pan. Divide the dough into 4 pieces. Shape each portion into a ball, then shape into a thick disc. Cook on the griddle about 7 minutes per side.
For the tajadas: Preheat the oil in a deep-fryer to 375 degrees F.
Peel the plantains by cutting the tips, then slicing it on the diagonal and peeling. Add the slices of plantain to the oil. Cook until golden brown, 8 to 10 minutes. Take them out and pat them dry with a paper towel. Set aside.
Plate the beef in the center of plates next to some black beans. Place the coconut rice and plantains on the side, along with some avocado slices and 1/2 an arepa. Venezuelans add cheese to all of it (queso blanco) but at Heaven we are most aware of allergies, so we offer cheese as an option. This dish is presented free of gluten, soy, peanuts, tree nuts, dairy and egg. It is the most favorite dish on the whole menu.

Cook’s Note

Top sirloin is what we use at the restaurant. However, flank steak is the most common cut, so choose whichever you prefer. Flank steak was a very cheap cut back in the day; it was “affordable.” So, it became the staple for mechada beef.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Heaven Restaurant, Calgary, Alberta, Canada

Pabellon Criollo

Ingredients

Carne Mechada (Venezuelan Shredded Beef):

Sofrito:

Caraotas Negras (Black Beans):

Coconut Rice:

Arepa (Venezuelan Cornbread):

Tajadas (Ripe Fried Plantains):

Directions

Special equipment:

Cook’s Note

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