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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Goya Venezuelan Shredded Beef (Pabellon Criollo) Recipe

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This recipe for Goya Venezuelan Shredded Beef (Pabellon Criollo) is from Regi's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 flank steak about 2 lbs., cut in 4 pieces
1 Onion roughly chopped (about 2 cups)
2 packets GOYA® Beef Bouillon
1 quart water
1 cup chopped red bell peppers
2 tsp. GOYA® Minced Garlic or 4 cloves fresh garlic, minced
2 Tbsp GOYA® Corn Oil
1 can GOYA® Tomato Sauce (8 oz)
1 packet GOYA® Sazón without Annatto
1/2 tsp. GOYA® Leaf Oregano
1/2 tsp. GOYA® Adobo with Cumin
1 can GOYA® Black Bean Soup, heated (15 oz)**I use can of black beans and add my own seasoning when cooking
1 packet GOYA® Frozen Ripe Plantain, cooked according to package directions (11 oz)
3 cups cooked CANILLA® Extra Long Grain Rice
Directions:
Directions:
In saucepan, combine meat, onion, bouillon and water. Bring to boil, lower heat and simmer until very tender (about 1½ hours). Add more water as necessary to keep meat covered. Allow meat to cool in broth. When cool enough to handle, shred meat.

Reserve 1 cup of broth.

In meantime, puree onion, red pepper and garlic in food processor.
In skillet heat oil on medium high. Add shredded meat and lightly brown. Add pureed vegetables, tomato sauce, Sazon, oregano, Adobo and reserved broth. Bring to boil, lower heat and simmer until mixture dries about 20 minutes.
Arrange meat, black beans, rice and plantain on platter and serve.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a fabulous dish.

 

 

 

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