Saturday, May 2, 2009

Pabellón Criollo

1 kilogram Flank steak or Brisket (Falda)
1 green onion -- cut in half
1 medium onion -- cut in half
4 tablespoons vegetable or corn oil
2 cloves garlic -- minced
1 large bell pepper -- chopped
3 small seasoning peppers (aji dulce) -- chopped
1 medium tomato -- chopped
2 tablespoons tomato paste
2 tablespoons ketchup or to taste
Worcestershire sauce to taste
salt and pepper to taste
1 cube beef bouillon
½ teaspoon cumin powder
Place the beef and half of the onions in water and boil on high for approximately 60 minutes or until tender. Remove the beef from the water and cool the meat until it can be handled. Reserve the liquid and discard the onions. Shred the meat by hand and set it aside. In a large frying pan, casserole dish or wok, sauté in oil, the remaining onions, garlic and peppers. Add all other ingredients and gradually add enough of the reserved liquid to make a thick sauce. Simmer for about 20 minutes and then add the meat.
Serving Ideas: Serve the beef with Venezuelan black beans, steamed rice and fried sweet plantains to experience the true National dish of Venezuela.

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