Pabellón Criollo (Venezuelan Shredded Beef Plate)

• Prep25 min
• Cook2 h
• Total2 h 25 min
• Serves4

Ingredients

For the beef

• 700 g flank steak, cut across the grain into pieces 7 cm wide (1 1/2 lb, 3 in pieces)
• 800 g water (3 1/3 cups)
• 1/2 onion
• 2 garlic cloves
• 1 bay leaf
• 1 tsp salt

For the sauce

• 150 g onion, quartered (1 medium)
• 80 g red bell pepper, in pieces (1/2 pepper)
• 4 ají dulce peppers, seeded, optional
• 3 garlic cloves
• 30 g vegetable oil (2 tbsp)
• 250 g ripe tomatoes, seeded and diced (2 medium)
• 1 tsp ground cumin
• 15 g Worcestershire sauce (1 tbsp)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 200 g of the beef cooking broth (3/4 cup plus 1 tbsp)

To serve

• Caraotas negras (see the caraotas negras recipe), or 2 cans black beans (15 oz each), warmed
• Cooked white rice
• 2 ripe plantains (yellow with black spots)
• Vegetable oil, for frying

Instructions

1. Place the beef, water, onion half, garlic, bay leaf and salt in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 90 min/100°C (212°F)/reverse/speed soft, until the beef pulls apart easily with a fork.
2. Lift the beef onto a board and let it cool 10 minutes. Pour the broth into a jug, discarding the onion, garlic and bay leaf, and keep 200 g of it.
3. Return the beef to the empty mixing bowl and shred 6 sec/reverse/speed 4. If large pieces remain, shred 3 sec/reverse/speed 4 more. Transfer to a bowl.
4. Without washing the bowl, add the onion, red pepper, ají dulce and garlic and chop 5 sec/speed 5. Scrape down the sides, add the oil and sauté 6 min/120°C (250°F)/speed 1.
5. Add the tomatoes, cumin, Worcestershire sauce, salt and pepper and sauté 3 min/120°C (250°F)/reverse/speed 1.
6. Add the shredded beef and the 200 g of broth. With the simmering basket on the lid, cook 15 min/100°C (212°F)/reverse/speed soft, until the sauce thickens and coats the beef. Taste for salt.
7. Meanwhile, peel the plantains and cut them on a long diagonal into 1 cm (1/2 in) slices. In a skillet on the stove, heat 1 cm (1/2 in) of oil over medium heat and fry the slices 2 to 3 minutes per side, until deep golden. Drain on paper towels.
8. On each plate, place a mound of rice, a portion of black beans, the carne mechada and a few tajadas side by side.

Tips

• Cook the rice on the stove while the beef simmers, so everything is ready at the same time.
• For pabellón a caballo, top each plate with a fried egg.
• Carne mechada freezes well for up to 3 months. Use it to fill arepas, empanadas or patacones.
• Save the rest of the broth for soup or for cooking the black beans.