Pabellon Criollo, Venezuelan Shredded Beef

I got to try Venezuela’s national dish the other night, at least according to Wikipedia it’s the national dish.   We started the meal with a Beet Salad, (which is going to go into my repertoire),  Pabellon Criollo, Arepa’s and of course Black Beans and Rice.   Personally, I could have made a meal out of the Beans and Rice, but the meat was very nice as well.

Once a month a local restaurant sponsors a cooking demonstration, you may remember I was the guest chef in August and introduced a few people to Frikadeller.   And from the comments I received later on, they were well received.

Carolina Narine was the guest chef this month and demonstrated how to make Arepa’s and Pabellon Criollo to us.

I am going to be forever in her debt cause now I know how to make Arepa’s, and they are so yummy good.  The Pabellon Criollo was excellent as well.

To start with we had a really tasty Beet Salad,  I will share this recipe later, after I try making it.

Then the main course, Pabellon Criollo with Black Beans and Rice and some fried Plantains.

Carolina was telling us about how to make Arepa’s and was looking to see if the recipe had been included in the recipe packet, but she gave me the recipe a little later.

One tip she shared with us was to make a dimple on one side of the Arepa before cooking it in a little oil, kinda like you do when making a hamburger patty.  This helps it to cook a little more evenly.  After it’s browned on both sides, stick it in the oven to finish cooking.

Ingredients for the meat dish

Here’s the recipe that Carolina Narine gave us for the meat.

Pabellon Criollo
1 lb Flank Steak
1 tablespoon oil
1 tablespoon Worcestershire sauce
2 cloves garlic minced
Salt and Pepper to taste
1/4 teaspoon ground cumin
2 cups finely chopped onion
1 grated onion
1/2 cup chopped red pepper
1/2 Cup Oil
2 Cups chopped tomato

Wash the meat and open it up with a knife by making successive cuts, about every 2 inches.   Prepare a marinade by mixing the 1 tablespoon of oil, Worcestershire sauce, grated onion, garlic, salt, pepper and cumin.   Rub the meat thoroughly and marinate for 30 minutes.    Place meat on a metal baking tray and bake at 350 deg. for 10-12 minutes per side.   In a separate pan, heat the 1/2 cup oil, add the two cups of onion and cook until brown, 3-4 minutes.  Shred browned meat.   Add the red pepper and tomato, cook another 3-4 minutes.  Add the salt, pepper ,Worcestershire sauce and remaining marinade.   Cook 4 minutes, adding the meat and simmer, stirring occasionally until dry, but still moist, about 10-15 minutes.

I do like these cooking demo’s, I learn so much from them.    And get to expand my recipe file at the same time, it’s a win win situation.


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