Pabellón Criollo

Method

1. Put the beef in one large piece in a 20 cm pot with the water, bay leaves and part of the salt. Bring to the boil on high heat, skim off the foam, then lower to medium-low heat, cover and simmer for 1 h 15 min. It is done when the meat pulls apart easily along the grain with a fork. Keep the broth.

   Add in this stepBeef flank steak (or brisket) 350 gWater 1,200 mlBay leaves 1Salt ½ tsp

   high heat→medium-low heat

2. While the beef cooks, make the rice. Rinse the rice until the water runs almost clear and drain it. Heat the oil in a 16 cm pot, add the rice and stir for about 1 minute to coat it, then add the water and salt and bring to the boil on high heat. When the water has dropped to the level of the rice and small holes appear, cover, lower to low heat and cook for 15 min. Turn off the heat and leave it covered for 10 min.

   Add in this stepVegetable oil (for the rice) 1 tspLong-grain rice 150 gWater for the rice 280 mlSalt (for the rice) ½ tsp

   high heat→low heat

3. Beans: heat the oil in a 16 cm pot on medium heat, add the finely chopped onion, part of the garlic and part of the cumin and cook for 4 min. When the onion is translucent, add the beans with their liquid, the brown sugar and part of the salt and simmer on medium-low heat for 12 min. Press a few beans against the side of the pot with a spoon to thicken the liquid; they should be moist but not soupy.

   Add in this stepVegetable oil (for the beans) 1 tbspOnion (for the beans) ½Garlic cloves 1¼Ground cumin ¼ tspCooked black beans (canned, with their liquid) 400 gBrown sugar (or papelón) 1½ tspSalt ¼ tsp

   medium heat→medium-low heat

4. When the beef is tender, lift it out, let it cool a little, then shred it into thin threads along the grain with two forks or your fingers. Keep about a mug of the broth.

5. Heat the oil in a 24 cm frying pan on medium heat, add the thinly sliced onion and bell pepper and the rest of the garlic and cook for 6 min. When soft, add the chopped tomato and the rest of the cumin and cook for 2 min more, until saucy.

   Add in this stepVegetable oil (for the beef) 1½ tbspOnion (for the beef) 1Red bell pepper ½Garlic cloves 1¾Tomato 1Ground cumin ¼ tsp

   medium heat

6. Add the shredded beef and a ladle or two of the reserved broth, season with the remaining salt and cook on medium-low heat for 10 min, stirring. It is ready when the meat has soaked up the sauce and is juicy, with no liquid pooling in the pan.

   Add in this stepSalt ¾ tsp

   medium-low heat

7. Cut the ends off the plantain, slit the skin lengthwise and peel it, then cut it on the diagonal into 1 cm slices. Pour the frying oil 1.5 cm deep into a 20 cm pan and heat it on medium heat to 170 °C (a wooden chopstick dipped in should fizz with small bubbles). Fry the plantain in a single layer for 2 min 30 sec per side, until deep golden, and drain on kitchen paper. Its sugar burns quickly, so stay close; fry in batches if needed, and lay the slices in away from you to avoid splashes.

   Add in this stepRipe plantain (yellow skin with plenty of black spots) 1Vegetable oil for frying 200 ml

   medium heat

8. Arrange the rice, beans and beef side by side on each plate, add the fried plantain and serve at once.