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
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.
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 "pulled beef pabellon criollo recipes"
VENEZUELAN SHREDDED BEEF (PABELLON CRIOLLO) - GOYA FOODS
Web 1 flank steak about 2 lbs., cut in 4 pieces 1 onion roughly chopped 2 packets GOYA® Beef Bouillon View Product Details 1 quart water 2 cups chopped onion 1 cup chopped red bell peppers 2 tsp. GOYA® Minced Garlic, or 4 …
From goya.com
From goya.com
PABELLON CRIOLLO, THE RECIPE FOR TRADITIONAL VENEZUELAN …
Web Nov 30, 2022 Recipe information Preparation time: 10 minutes Cooking time: 2 hours y 15 minutes Total time: 2 hours y 25 minutes Yield: 4 serves Category: main course Type of cuisine: Venezuelan Calories per serving …
From bonviveur.com
From bonviveur.com
VENEZUELAN SHREDDED BEEF (CARNE MECHADA)
Web Mar 22, 2021 Flank or skirt steak Beef broth Salt and pepper — to taste Olive oil Onion Green pepper Garlic Tomato paste Tomato sauce Worcestershire sauce Cumin Dried oregano Bay leaves
From mommyshomecooking.com
From mommyshomecooking.com
PABELLóN CRIOLLO - VENEZUELAN RECIPE BY COCINA
Web 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 …
From wearecocina.com
From wearecocina.com
PABELLON CRIOLLO (VENEZUELAN STEAK WITH BLACK BEANS AND …
Web Mar 26, 2021 Ingredients 1 1/2 pounds flank steak 2 teaspoons bouillon cubes 4 clove cloves minced garlic 6 tablespoons vegetable oil 1 1/2 teaspoons salt 1 cup white rice, soaked for 20 minutes in warm water 1 …
From thespruceeats.com
From thespruceeats.com
PULLED BEEF: PABELLON CRIOLLO – RECIPES NETWORK
Web Nov 8, 2018 Ingredients. 7 tablespoons extra-virgin olive oil; 2 carrots, chopped; 2 stalks …
From recipenet.org
From recipenet.org
VENEZUELAN PABELLóN CRIOLLO RECIPE | TRAVEL FOOD ATLAS
Web May 23, 2023 Instructions. Season the beef with salt and pepper. In a large pot, bring …
From travelfoodatlas.com
From travelfoodatlas.com
VEGAN PABELLON CRIOLLO JACKFRUIT SHREDDED BEEF | VEGNEWS
Web Feb 6, 2023 In a medium pan over medium heat, warm oil and sauté onions with 1 …
From vegnews.com
From vegnews.com
RECIPE: PABELLóN CRIOLLO | VENEZUELAN COOKING
Web Dec 14, 2011 1. Make sure you soak the black beans overnight! 2. Prepare the …
From venezuelancooking.wordpress.com
From venezuelancooking.wordpress.com
PABELLóN CRIOLLO RECIPE (VENEZUELAN SHREDDED BEEF WITH BEANS, …
Web Ingredients Oil -- 1/4 cup Beef sirloin or flank steak -- 2 pounds Onion, chopped -- 1 Salt - …
From whats4eats.com
From whats4eats.com
VENEZUELAN PABELLON BOWL [VIDEO] - MOMMY'S HOME COOKING
Web Jul 31, 2017 (Carne Mechada). This Venezuelan Shredded beef is the bomb!! So tasty, …
From mommyshomecooking.com
From mommyshomecooking.com
PABELLON CRIOLLO - TRADITIONAL VENEZUELAN RECIPE | 196 FLAVORS
Web Dec 15, 2022 Plantains are easy to make, just sliced ½-inch thick and deep fried for a …
From 196flavors.com
From 196flavors.com
PULLED BEEF: PABELLON CRIOLLO : RECIPES - COOKING CHANNEL
Web 7 tablespoons extra-virgin olive oil. 2 carrots, chopped. 2 stalks celery, chopped. 2 …
From cookingchanneltv.com
From cookingchanneltv.com
PULLED BEEF: PABELLON CRIOLLO : RECIPES - COOKING CHANNEL
Web Cooking Channel serves up this Pulled Beef: Pabellon Criollo recipe from Tyler …
From cookingchanneltv.cel29.sni.foodnetwork.com
From cookingchanneltv.cel29.sni.foodnetwork.com
PULLED BEEF: PABELLON CRIOLLO RECIPE - FOOD NETWORK
Web Pulled Beef: Pabellon Criollo 21 Reviews Level: Intermediate Total: 30 min Cook: 30 …
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love