Pabellon Criollo Steak Recipes

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PULLED BEEF: PABELLON CRIOLLO



Pulled Beef: Pabellon Criollo image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 21

7 tablespoons extra-virgin olive oil
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 (1 1/2 pound) flank steak
1 bay leaf
2 red bell peppers, chopped
4 cloves garlic, chopped
1 (28-ounce can) whole tomatoes, drained and hand-crushed
Kosher salt and freshly ground black pepper
Black Beans, recipe follows
Cooked white rice, as an accompaniment
Cilantro leaves, for garnish
4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper

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 (STEAK)



Pabellon Criollo (Steak) image

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

3 tablespoons olive oil
1 large onion, chopped
1 teaspoon garlic, finely chopped
1 (14 ounce) can tomatoes, chopped
1/2 teaspoon ground cumin
1 teaspoon salt
2 lbs top sirloin steaks (about 1/2 inch thick)

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

PABELLóN CRIOLLO



Pabellón Criollo image

Pabellon criollo is a traditional Venezuelan dish made with shredded beef that is typically served with white rice, black beans and fried plantains.

Provided by Mike Benayoun

Categories     Main Course

Time 4h40m

Number Of Ingredients 29

1 lb beef ((skirt steak or flank))
2 celery stalks (, cut into 4 pieces)
2 carrots (, cut into 4 pieces)
1 onion (, quartered)
1 onion (, finely chopped)
1 red pepper (, diced)
3 cloves garlic (, crushed)
A little Worcestershire sauce
1 teaspoon cumin
4 tablespoons tomato sauce
Olive oil
Salt
Pepper
2 cups dry black beans (, rinsed (preferably soaked in water overnight))
3 oz. ham (, diced)
1 onion (, diced)
2 cloves garlic (, crushed)
1 bay leaf
Olive oil
Salt
Pepper
1 cup white rice
2 cups water
½ teaspoon salt
1 teaspoon oil
1 clove garlic (, crushed)
½ onion (, cut in half)
½ green bell pepper (, cut into strips)
½ red bell pepper (, cut into strips)

Steps:

  • Boil the beef in a pot of water with celery, quartered onion and carrots.
  • Bring to a boil, cover and simmer for 3 to 4 hours.
  • Remove from heat and let cool.
  • Once cooled, shred the meat into strands with a knife or two forks until the beef is completely shredded.
  • Heat two tablespoons of olive oil in a large skillet.
  • Add the diced onions and when they start to brown, add the garlic and red bell pepper, a pinch of salt, a little black pepper and cumin.
  • Add beef and stir for a few minutes while sauteing.
  • Add a little water, tomato sauce and Worcestershire sauce to the meat.
  • Stir often to bring to boil, then reduce heat and simmer for 15 minutes.
  • In a pressure cooker, add 4 tablespoons of oil. Add ham and onions and cook until onions are translucent and ham is lightly browned, about 5 minutes.
  • Add the garlic and bay leaf and sauté for 1 minute.
  • Add beans and stir.
  • Pour the water, 1 tablespoon of salt, and pepper.
  • Close the pressure cooker and bring to high pressure.
  • Reduce heat to maintain pressure and cook at high pressure for 25 to 30 minutes (depending on pressure cooker).
  • Remove from heat and let stand for 5 minutes.
  • Open and release steam.
  • If the beans are not quite cooked, simmer uncovered until they are tender.
  • Add salt, oil, garlic, onion, bell pepper and rice in a large pot.
  • Sauté all ingredients over high heat.
  • When they are golden, add water.
  • Bring to a boil, cover, and cook for about 15 minutes until the rice is tender and fluffy.
  • Remove the pan from the heat and remove the chunks of onion.

PABELLóN CRIOLLO



Pabellón Criollo image

Our guest Chef Alejandra Schrader​ shares her recipe to create a spectacular Pabellón Criollo, Venezuela's national dish. Serve beef, rice, black beans, and plantains on a plate with a small to medium arepa.

Provided by Alejandra Schrader

Time 3h

Yield 4

Number Of Ingredients 29

2 tsp. coarse Sea Salt
1 tbsp. smoked Paprika
1 tbsp. ground Cumin
1 tbsp. Turmeric
1 tbsp. Black Pepper
Olive oil
2 lbs. Flank Steak
1 brown Onion, sliced thinly
3 cloves of Garlic, chopped
1 large Green Bell Pepper, sliced thinly
2 large Roma Tomatoes, peeled, seeded, and chopped
1 6-oz. can organic Tomato Paste, diluted in 1/2 cup Water
2 cups White Rice
2 tbsp. Olive Oil
2 cloves of Garlic, whole
4 cups Water
2 tsp. coarse Sea Salt
2 tbsp. Olive Oil
½ cup Scallion Whites, chopped
½ cup Red Bell Pepper, chopped
2 15-oz cans of Black Beans, undrained
¼ cup Vegetable Stock
1 tbsp. Cumin powder
1 tbsp. Annatto powder
1 tbsp. Garlic powder
1 tsp. coarse Sea Salt
2 tbsp. freshly squeezed Orange Juice
2 ripe Plantains (must be very ripe with black stripes on the skin)
2 cups of Grape Seed Oil (or as needed to cover about ½ inch of a frying pan)

Steps:

  • 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.
  • Preheat oven at 375˚ F.
  • 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.
  • Cover Dutch oven with lid and place in the oven. Cook for 2 hours. Remove from oven and let it cool down. Using a fork or two, break beef apart completely until thin strands incorporate with sauce.
  • You may return pot to the stovetop and cook on low heat, uncovered, for about 10-15 minutes to reduce sauce to desired consistency.
  • Rinse rice thoroughly with water until liquid runs clear. Strain as much as possible and set aside.
  • Heat olive oil in a medium-sized pot over medium heat, add garlic and saute garlic for a couple of minutes. Pour rice in the pot and stir with wooden spoon until rice has been coated with oil. Add salt and water; stir gently and increase heat to medium-high-high to bring water to a boil.
  • When water boils, reduce heat to low, stir gently, and cover with lid. Cook for 20 minutes or until rice has absorbed all water and is cooked through. Depending on the rice, you may need to cook for a few more minutes. Turn heat off and keep pot on stove, allowing rice to rest for 5 minutes.
  • Fluff rice with a fork and serve.
  • Heat oil over medium-high heat. Add scallions and bell peppers and saute for 2-3 minutes. Add black beans, stock, cumin, annatto, garlic powder, salt, and lemon juice.
  • Stir until all ingredients have incorporated and simmer, uncovered, on low heat for about 15 minutes or until liquid has reduced.
  • Peel plantains and cut in half, then into slices about ¼" thick.
  • Heat oil in frying pan over medium-high heat. Cook plantain slices until golden brown. Remove from oil and place on a plate lined with paper town to drain extra oil. This may be done in batches to avoid over-crowding pan.

Nutrition Facts :

PABELLóN CRIOLLO



Pabellón Criollo image

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

1 1/2 pounds flank steak, cut into 3 1/2-inch squares
1 tablespoon plus 1 teaspoon adobo seasoning
5 cloves garlic, crushed
1 white onion, cut into eighths
One 14-ounce can diced tomatoes
One 14-ounce can tomato sauce
1 bay leaf
Kosher salt
1 tablespoon Worcestershire sauce
4 tablespoons canola or vegetable oil
1 batch Abuela Chabe's Seasoning, recipe follows
2 tablespoons ketchup
1 tablespoon canola or vegetable oil
1/2 medium onion, chopped
1 teaspoon ground cumin
1 teaspoon curry powder
2 teaspoons adobo seasoning or adobo seasoning with sazón (see Cook's Note)
4 cloves garlic, chopped
One 14-ounce can black beans
Kosher salt
1 teaspoon canola or vegetable oil
1 teaspoon kosher salt
1 clove garlic, crushed
1 cup basmati or other long-grain rice
Two 11-ounce packages frozen maduros (fried plantains), cooked according to the package directions
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground annatto, optional
1/4 teaspoon curry powder

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



Pabellon Criollo image

Pabellon Criollo is a traditional bean and rice dish from Venezuela, with seasoned black beans, white rice, and tender, savory flank steak.

Provided by Marian Blazes

Categories     Entree     Dinner

Time 2h45m

Yield 8

Number Of Ingredients 14

1 1/2 pound flank steak
2 beef bouillon cubes
4 cloves minced garlic, divided
6 tablespoons vegetable oil, divided
1 1/2 teaspoons salt
1 cup white rice, soaked for 20 minutes in warm water
1 cup chopped onions (2-3 medium onions)
1 (15-ounce) can black beans
1 chicken bouillon cube
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 tablespoon vinegar
2 tablespoons butter
2 tomatoes, diced

Steps:

  • Gather the ingredients.
  • Place the flank steak in a pot with the bouillon, and cover with water.
  • Bring to a boil and simmer on low for 1 1/2 hours, or until the meat is tender. Remove from heat and set aside.
  • Saute half of the minced garlic in a medium pot with 4 tablespoons of the vegetable oil for 1 to 2 minutes over medium heat.
  • Add 2 cups water and 1 teaspoon salt and bring to a boil.
  • Add the rice to the boiling water , lower the heat, and simmer the rice, covered, for 10 to 15 minutes. Turn off the heat and leave the rice covered for 5 minutes more.
  • Add the remaining 2 tablespoons vegetable oil to a skillet, and saute half the chopped onions with the rest of the minced garlic until soft.
  • Add the can of black beans (undrained), 1/2 cup water, chicken bouillon , cumin, garlic powder, vinegar, and 1/2 teaspoon salt, and simmer on low heat for about 10 minutes, until the liquid is reduced.
  • Slice the cooled steak against the grain into thin slices. The meat should be very tender and falling apart. Shred the larger pieces into bite-size pieces with your fingers.
  • Add 2 tablespoons butter to a skillet and cook the rest of the chopped onions until soft. Add the tomatoes, 1 cup of the steak pan juices, and the sliced steak and simmer for 3 to 5 minutes. Remove from heat and cool.
  • Arrange the meat and tomatoes on 1/3 of a serving platter. Place the rice next to the meat, and then place the beans on the other side of the rice, to resemble the stripes of a tri-color flag.
  • Serve with fried plantains on the side and enjoy!

Nutrition Facts : Calories 377 kcal, Carbohydrate 19 g, Cholesterol 75 mg, Fiber 5 g, Protein 28 g, SaturatedFat 6 g, Sodium 854 mg, Sugar 2 g, Fat 21 g, ServingSize 6 to 8 Servings, UnsaturatedFat 0 g

PULLED BEEF - VENEZUELAN PABELLON CRIOLLO



Pulled Beef - Venezuelan Pabellon Criollo image

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

7 tablespoons extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 (1 1/2 lb) flank steaks
1 bay leaf
2 red bell peppers, chopped
4 garlic cloves, chopped
tomatoes, drained and hand-crushed
kosher salt
fresh ground black pepper
cooked black beans, as an accompaniment
cooked white rice
cilantro leaf, for garnish
queso fresco, for garnish

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

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Pabellon criollo ndiyo nyeredzi yenyama uye mupunga weVenezuela. Nyuchi dzakasviba ( makarati negras) uye mupunga zvinowirirana nezvidimbu zvetete zvebikwe zvakagadzirwa …
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