The pride Venezuelans show for their country and multicultural heritage is shown in a plate of Pabellón Criollo. Since the name “pabellón” literally translates to hall or pavilion, this dish is arranged in such a manner that resembles three ethnic groups standing close together.
Many believe that the dish relates closely to the history of the country and that the colors of the recipe represent the colors of Venezuelan ethnicity, with the brown meat for the indigenous peoples of the country, the white rice is for the Europeans that colonized Venezuela while the black beans represent the African slaves that made such an impact in shaping the culture of the country.
Ingredients:
- 7 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 onions, chopped
- 1 (1 1/2 pound) flank steak
- 1 bay leaf
- 2 red bell peppers, chopped
- 4 cloves garlic, chopped
- 1 (28-ounce can) whole tomatoes, drained and hand-crushed
- Salt and freshly ground black pepper
- Black Beans
- Cooked white rice
- Cilantro leaves
Directions:
- In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
- Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves.
