Pabellon Criollo (Venezuelan Dish)

  1. Directions for the beef stew:n\nIn a pressure cooker, place the meat and cover with water. Cook for 30 minutes or until really soft. Cook it enough for you to be able to shred the meat.n\nIn another pan, pour 1 tablespoon of oil and 2 tablespoons of butter, saute 1 big yellow onion and red bell pepper.n\nAdd into the sauteed onion and pepper the shredded meat and the tomato, salt and black pepper to taste, simmer on medium-high heat, uncovered for 40 minutes. It should be a thick stew, not much liquid.
  2. Directions for black beans stew:n\nIn a pressure cooker, place black beans and cover with water. Cook for 30 minutes, the beans should be cooked but it should still hold some firmness. They will cook a bit more later on in the stew.n\nIn another pan, pour 1 tablespoon of oil and 2 tablespoons of butter, saute 1 big onion and green bell pepper.n\nToss in the cooked black beans, salt and black pepper cover with water and bring to boil, lower heat to low and simmer uncovered until thickened (approx. 30 to 45 minutes), before turning the heat off sprinkle the tablespoon of brown sugar, stir and cover, let it rest for 10 minutes before serving.
  3. Directions for rice and plantains:n\nRinse and drain the 4 cups of rice. Toss in a pan, add salt to taste. Add 3 1/2 cups of water. Bring it to boil on high heat, turn heat to low and simmer covered for 10 minutes. Let it rest covered for 10 minutes before serving.n\nPeel and slice plantains. In a frying pan pour the vegetable oil, bring the oil to 170 degrees (Celsius). Fry the slices of plantain, each side 3 minutes approx.

vegetable oil, butter, beef sirloin, onions, salt, red bell pepper, green bell pepper, garlic, black beans, white rice, plantains, brown sugar

Taken from www.yummly.com/recipe/Pabellon-Criollo-_Venezuelan-Dish_-1869775 (may not work)

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