Pabellón Criollo with a Twist

Ingredients

• 500g (1.1 lb) beef chuck roast 500g (1.1 lb) beef chuck roast
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 400g (14 oz) canned black beans, drained and rinsed 400g (14 oz) canned black beans, drained and rinsed
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste
• 2 cups (370g) cooked white rice 2 cups (370g) cooked white rice
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 65g, 12g
• Protein: 32g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion, minced garlic, and sliced red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Season the beef chuck roast with salt, pepper, ground cumin, paprika, and dried oregano. Add the seasoned beef to the pot and brown it on all sides.
3. 3.
   Pour in the beef broth and add the bay leaf. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the beef simmer for 2-3 hours, or until it is tender and easily shreds with a fork.
4. 4.
   While the beef is cooking, heat vegetable oil in a separate pan over medium heat. Fry the sliced plantains until they are golden brown and caramelized. Remove them from the pan and place them on a paper towel-lined plate to drain excess oil.
5. 5.
   Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld together.
6. 6.
   In a separate saucepan, heat the black beans with a splash of water. Add salt and pepper to taste, along with any additional spices you prefer. Simmer the beans for 10-15 minutes, stirring occasionally.
7. 7.
   To serve, place a scoop of white rice on a plate, followed by a generous portion of shredded beef, black beans, and caramelized plantains. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef chuck roast — For the most tender and flavorful results, choose a well-marbled beef chuck roast. Slow cooking will help break down the connective tissues and make the meat tender.
• Plantains — Use ripe plantains with black spots on the skin for a sweeter taste. Make sure to slice them evenly to ensure even frying.

Tips & Tricks

• For an extra burst of flavor, marinate the beef overnight in a mixture of lime juice, garlic, and spices before cooking.
• If you prefer a spicier version, add a diced jalapeño or a pinch of cayenne pepper to the beef while it simmers.
• To save time, you can use pre-cooked rice and canned black beans. Just make sure to season them well before serving.
• Serve the Pabellón Criollo with a side of avocado slices or a fresh tomato and onion salad for a refreshing contrast.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Pabellón Criollo hot, with the rice as the base, topped with the shredded beef, black beans, and caramelized plantains. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Arrange the components of the dish in a visually appealing manner, with the rice forming a bed for the other ingredients. Place the caramelized plantains on top to create an attractive contrast of colors. Sprinkle fresh cilantro over the dish as a final touch.