Pabellon Criollo
Pabellon criollo is a traditional Venezuelan dish consisting of beans, rice, and steak. It is served on a platter; arranged to resemble a flag representing Indigenous, African, and European culinary influences.
Ingredients
Venezuelan Steak
- 1 1/2 lbs flank steak
- 2 beef bouillon cubes
- 3 cups water
- 2 tbsp butter
- 1/2 medium onion diced
- 2 roma tomatoes diced
Beans
- 2 tbsp vegetable oil
- 1/2 medium onion diced
- 4 garlic cloves minced
- 1 can black beans
- 1/2 cup water
- 1 tsp chicken bouillon
- 2 tsp ground cumin
- 1 tbsp vinegar
Rice
- 2 tbsp olive oil
- 3 garlic cloves minced
- 3 tbsp onion finely chopped
- 1 cup white rice
- 1 tsp salt
- 2 cups water
Instructions
Rice
- Sauté the onions and garlic for 3 minutes.
- Add in the rice, water, and salt. Simmer for 15 minutes over medium heat. Set aside.
Beans
- Heat up cooking oil in a pot over medium high heat. Sauté the onions and garlic for 3 minutes.
- Add in the beans, water, bouillon, vinegar, and cumin.
- Simmer for 10 minutes over medium heat until the liquid has reduced. Season with salt.
Venezuelan Steak
- Dissolve the beef bouillon in a pot of water. Add in the flank steak and garlic. Simmer for 90 minutes. Save the reserved beef stock.
- Chop the flank into pieces.
- Sauté the onions in the butter over medium high heat for 5 minutes.
- Add in the flank and tomatoes.
- Simmer for 5 minutes with 1/2 cup of the reserved beef stock.
