Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)

Braised beef

• 900 g Beef brisket
• 2 tbsp Olive oil
• 1 large Yellow onion
• 1 large Red pepper
• 4 cloves Garlic
• 2 tsp Ground cumin
• 2 pieces Bay leaves
• 750 ml Beef stock
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 tbsp Apple cider vinegar

Beans and rice

• 300 g Long-grain white rice
• 600 ml Water
• 800 g Canned black beans

Fried plantain and to serve

• 2 large Plantain, very ripe
• 4 tbsp Vegetable oil
• 15 g Fresh coriander

1. Pat the brisket dry and season all over with the fine sea salt and black pepper. Peel and thinly slice the onion, slice the red pepper, and peel and finely chop the garlic. Set a large saucepan on the hob for the rice later.
2. Heat the olive oil in a dutch oven over medium-high heat. Brown the brisket well on both sides, 4 to 5 minutes per side, then transfer to a plate. Lower the heat to medium.
3. Add the onion and red pepper to the pot and cook, stirring, for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and ground cumin and cook for 1 minute until fragrant. Pour in the beef stock, scraping up any browned bits.
4. Return the brisket to the pot and add the bay leaves. Bring to a gentle simmer, cover, and cook on low for 2 hours, turning the brisket once, until it pulls apart easily. Keep it at a steady, lazy bubble rather than a rapid boil.
5. While the beef finishes, rinse the rice in a colander until the water runs mostly clear. Add the rice, water, and a pinch of fine sea salt to the saucepan and bring to the boil, then cover and cook on low for 12 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
6. Drain and rinse the canned black beans, then tip them into a saucepan with a splash of water. Warm gently over low heat for 8 to 10 minutes, stirring occasionally, until hot throughout. Season with a pinch of fine sea salt if needed.
7. Lift the brisket out and shred it with two forks. Skim excess fat from the surface of the cooking liquid, then simmer the liquid uncovered for 8 to 10 minutes until slightly reduced. Stir the shredded beef back in, then mix in the apple cider vinegar for brightness.
8. Peel the plantain and slice on a diagonal into pieces about 1 cm thick. Heat the vegetable oil in a large frying pan over medium heat, then fry the plantain in batches for 2 to 3 minutes per side until deep golden and tender. Drain briefly on a plate and season with a pinch of fine sea salt.
9. Finely chop the fresh coriander. Serve the shredded beef with its juices alongside the black beans and rice, with the fried plantain on the side. Scatter over the coriander just before serving.

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