©2006 Globalavida LLC

Pulled Beef

Venezuelan Pabellon Criollo

Ingredients:
olive oil
½ cup carrots - chopped
½ cup celery - chopped
2 cups onions - chopped
2 pounds flank steak
1 bay leaf
1 cup red bell peppers - chopped
1 tablespoon garlic cloves - chopped
1 12-ounce can of crushed tomatoes
1 teaspoon salt (or to taste)
½ teaspoon fresh ground black pepper

Season the meat with salt and pepper. In a large skillet heat 4 tablespoons oil over medium-high heat and brown the meat on both sides. Remove the meat from skillet and set aside. Add the carrots, celery, and 1 C. onion, and more oil if needed, to same pan then fry until softened. Return the browned meat 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 skillet, and simmer gently until meat is very tender, about 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.

Add 3 Tbsp oil to the same skillet and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft, about 15 minutes. Shred the meat and add to the skillet to heat through. Add some of the reserved braising liquid if the mixture becomes too dry.

Serve with Venezuelan Black Beans and cooked white rice, garnish with cilantro leaves and queso fresco (a South American cheese).