Pabellon Caraqueño

Cooking Venezuelan

Ingredients for Pabellon Caraqueño

• 1 1/2 lbs. flank steak
• 1 1/2 cups beef broth
• 1 onion, chopped
• 1 garlic clove, minced
• 2 tomatoes, peeled and chopped
• - Salt
• 2 tablespoons olive oil
• 3 cups cooked rice
• 6 eggs, fried in olive oilCooked black beans
• 1 ripe plantain
• 2 tablespoons vegetable oil

Preparation of Pabellon Caraqueño

1. Put the meat in a saucepan, cover with beef broth and cook for 2 hours. Allow to cook in the stock, drain and shred the meat finely with the fingers. Combine the meat with the onion, garlic and tomatoes. Season with salt. Heat the oil in a skillet and sauté the meat mixture until the onion is cooked and the mixture is quite dry.

2. Put the rice in the center of a heated platter and the meat on top. Arrange the fried eggs on top of the meat. Surround the rice with the black beans and decorate the edge of the platter with fried plantains.

3. To fry the plantains: peel the plantains and cut them in half lengthwise, then crosswise into thirds. Heat the oil in a skillet and fry the plantains until golden brown on both sides, 2-3 minutes.