Baltimore-Style Pabellón Criollo

Ingredients

In this Baltimore adaptation of Pabellón Criollo, we incorporate elements of the local cuisine to create a unique flavor profile. Instead of using traditional Venezuelan spices, we infuse the dish with Old Bay seasoning, a signature blend synonymous with Baltimore. Additionally, we caramelize the plantains to add a touch of sweetness and enhance their natural flavors. These modifications give the dish a distinct Baltimore twist while still honoring the essence of the original Pabellón Criollo. We alse have the original recipe for Pabellón criollo, so you can check it out.

• 1.5 pounds (680g) beef chuck roast 1.5 pounds (680g) beef chuck roast
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 teaspoon Old Bay seasoning 1 teaspoon Old Bay seasoning
• 1 can (15 ounces) black beans, drained and rinsed 1 can (15 ounces) black beans, drained and rinsed
• 1 cup (185g) long-grain white rice 1 cup (185g) long-grain white rice
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 65g, 10g
• Protein: 32g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium-high heat. Add the beef chuck roast and sear on all sides until browned. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add diced onion, minced garlic, and sliced green bell pepper. Sauté until the vegetables are softened.
3. 3.
   Return the seared beef to the pot and sprinkle with Old Bay seasoning. Pour in enough water to cover the beef. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours until the beef is tender and easily shreds.
4. 4.
   Once the beef is cooked, remove it from the pot and shred it using two forks. Set aside.
5. 5.
   In a separate pot, cook the white rice according to package instructions, using beef broth instead of water for added flavor.
6. 6.
   In a skillet, heat vegetable oil over medium heat. Add the sliced plantains and cook until golden brown and caramelized on both sides.
7. 7.
   To serve, arrange a bed of rice on a plate. Top with shredded beef, black beans, and caramelized plantains. Season with salt and pepper to taste.

Treat your ingredients with care...

• Beef chuck roast — For tender and flavorful shredded beef, allow it to simmer on low heat for a longer duration. This will ensure the meat becomes tender and easy to shred.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. Caramelizing the plantains brings out their natural sweetness and adds a delightful contrast to the savory components of the dish.

Tips & Tricks

• To save time, you can use a slow cooker to cook the beef. Simply sear the beef, then transfer it along with the onion, garlic, and green bell pepper to the slow cooker. Cook on low for 6-8 hours or on high for 4-6 hours until the beef is tender and shreds easily.
• If you can't find Old Bay seasoning, you can create a homemade substitute by combining celery salt, paprika, black pepper, cayenne pepper, dry mustard, nutmeg, cinnamon, and ginger.

Serving advice

Serve Baltimore-Style Pabellón Criollo hot, allowing the flavors to meld together. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Arrange the shredded beef, black beans, rice, and caramelized plantains in separate sections on the plate, creating an appealing visual contrast. This will showcase the vibrant colors and textures of the dish.