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.
PULLED BEEF: PABELLON CRIOLLO
Provided by Tyler Florence
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 21
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.
- In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
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
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
PULLED BEEF - VENEZUELAN PABELLON CRIOLLO
Make and share this Pulled Beef - Venezuelan Pabellon Criollo recipe from Food.com.
Provided by PaulaG
Categories Meat
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 366.8, Fat 25.4, SaturatedFat 6.1, Cholesterol 77.1, Sodium 89.6, Carbohydrate 8.8, Fiber 2.3, Sugar 4.5, Protein 25.3
PABELLON CRIOLLO (PORK WITH SOFRITO)
This comes from the Washington Post, chef Rossana Aspite Grimm. This Venezuelan dish is traditionally made with beef. It is traditionaly served with rice, black beans and plantains. I am posted for ZWT.
Provided by BakinBaby
Categories Pork
Time 8h
Yield 5 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 240 degrees, have a roasting pan at hand.
- Squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.Gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
- Uncover, transfer meat to a cutting board; reserve pan drippings. Use 2 forks to shred meat, set aside.
- Sofrito:.
- Transfer 2-3 Tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
- Add tomatoes and juice, and olives (if using). Reduce heat to medium-low cook 25-30 min, stirring occasionally. If mixture seems dry add brtoh as needed. Yield should be about 2 cups.
- Add shredded roast pork and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
- Transfer to a large serving platter; accompanied with rice and black beans.
Nutrition Facts : Calories 715.6, Fat 49.8, SaturatedFat 17.1, Cholesterol 193.2, Sodium 312.2, Carbohydrate 15.2, Fiber 3, Sugar 4.7, Protein 49.9
More about "pabellon criollo recipes"
PABELLóN CRIOLLO - VENEZUELAN RECIPE BY COCINA
From wearecocina.com
Cuisine CocinaEstimated Reading Time 3 minsServings 4Total Time 3 hrs
- 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.
- 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.
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.
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