Pabellon Criollo

• 2 lbs flank steaks, cut in 3 or 1 bay leaf
• 5 cups beef stock (or more)
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, minced
• 4 medium tomatoes, peeled, seeded, chopped
• salt & pepper
• 1/2 teaspoon cumin seed, crushed
• 1 teaspoon oregano
• 8 cups cooked long-grain white rice, see recipe
• 6 cups cooked black beans
• 2 medium plantains, a little firm
• 2 tablespoons safflower oil

1. Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is nice and tender. Allow the meat to cool in the stock. When cool, remove from the stock, shred, and set aside.
2. In the olive oil, saute the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.
3. Cut the plantain into 3 inch pieces and saute them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.
4. Assemble the dish in the design of the Venezualan flag, arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sauteed plantains. Some versions of this dish are topped with fried eggs, one per dish.

flank steaks, beef stock, olive oil, onion, garlic, tomatoes, salt, cumin, oregano, white rice, black beans, plantains, safflower oil

Taken from www.food.com/recipe/pabellon-criollo-455418 (may not work)