The pabellon criollo is a traditional dish that is part of the Venezuelan gastronomy, and is recognized as the national dish par excellence. It is composed of cooked white rice, shredded meat, black beans and fried plantain slices.

Ingredients

1/2 kg black beans
2 medium onions
6 green and red sweet peppers
1 head garlic
1/2 tsp black pepper
1/2 tsp ground oregano
1 chive stalk
1 tablespoon sugar
1/2 kg beef brisket or round boy
1 1/2 cups rice
salt to taste
1/2 cup oil
2 ripe plantains

Steps

• Soak the beans for about 4 hours, wash them and cook them in enough water until they are soft.

• boil the minced meat in pieces until it is soft, take it out of the broth and let it rest to be able to grind it with your fingers. (reserve the broth).

• Finely chop all the seasonings and sauté them with the oil, crushed garlic, pepper and oregano in a medium saucepan or caldero, set aside 2 or 3 tablespoons of the seasonings already sautéed and add them to the beans, which should already be soft, along with the sugar and salt to taste, let the beans cook for about 15 minutes more without drying them too much.

• In the frying pan or pot where we have the rest of the seasonings, add the meat already marinated, fry a little stirring to mix with the seasonings and add a cup of the broth where we boiled the meat, add salt to taste and let cook until all the broth is consumed.

• In a medium saucepan heat 2 cups of the remaining broth, add salt to taste and the rice, let it cook until it is at the desired point.

• Separately in a frying pan put oil and fry the plantains cut in slices.

Finally serve and enjoy this exquisite dish of our Venezuelan gastronomy.