Pabellón Criollo
A hearty Venezuelan beef stew with shredded beef, plantains, and beans. A classic comfort food dish that warms the soul.
Ingredients
- ●1 pound shredded beefsuch as skirt steak
- ●2 medium yucaalso known as cassava
- ●2 medium plantainsripe and green
- ●1 cup black beanscooked
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tablespoons tomato paste
- ●2 cups beef broth
- ●1 cup sour cream
- ●1/4 cup chopped fresh cilantro
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat.
- 2
Brown the shredded beef on all sides, about 5 minutes.
- 3
Remove the beef from the pot and set aside.
- 4
Add the chopped onion to the pot and cook until softened, about 5 minutes.
- 5
Add the minced garlic and cook for 1 minute.
- 6
Add the tomato paste and cook for 1 minute, stirring constantly.
- 7
Add the beef broth and bring to a boil.
- 8
Return the beef to the pot and bring to a simmer.
- 9
Reduce heat to low and cook, covered, until the beef is tender, about 1 1/2 hours.
- 10
Add the yuca, plantains, and black beans to the pot and cook for 30 minutes.
- 11
Stir in the sour cream and cook for an additional 5 minutes.
- 12
Season with salt and pepper to taste.
- 13
Serve hot, garnished with chopped fresh cilantro.