Pabellón Criollo (Venezuelan Rice, Beans and Beef)

• 250 g Dried black beans
• 900 g Beef brisket
• 1 large Yellow onion
• 1 large Red pepper
• 5 cloves Garlic
• 2 Bay leaves
• 2 tsp Ground cumin
• 3 tbsp Vegetable oil
• 1 tbsp White wine vinegar
• 300 g Long-grain white rice
• 2.5 liters Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Soak the dried black beans in plenty of cold water for 8 to 12 hours, then drain and rinse. If you are starting immediately, rinse the beans well and proceed, but expect a longer simmer.
2. Put the beef brisket in a large pot and cover with 1.5 l water. Add 1 bay leaf, 0.5 tsp fine sea salt, and 0.25 tsp black pepper, bring to a gentle simmer, then cook for 1 hour 30 minutes to 2 hours until very tender.
3. While the beef cooks, finely chop the onion and dice the red pepper. Crush the garlic, then set aside 2 cloves for the beans and 3 cloves for the beef.
4. Cook the beans: put the drained beans in a saucepan with 1 bay leaf and enough water to cover by 3 cm (use some of the remaining water). Simmer for 60 to 75 minutes until tender, topping up with water as needed, then season with 0.5 tsp fine sea salt.
5. When the brisket is tender, lift it onto a plate and reserve 300 ml of the cooking liquid. Shred the beef with tongs or two forks, discarding any large pieces of fat.
6. Make the beef mixture: heat 2 tbsp vegetable oil in a large frying pan over medium heat. Cook the onion and red pepper for 8 to 10 minutes until softened and lightly browned, then add the 3 reserved garlic cloves and the ground cumin and cook for 1 minute.
7. Add the shredded beef to the pan with 200 ml of the reserved cooking liquid and the white wine vinegar. Cook for 6 to 8 minutes, stirring, until the liquid reduces and the beef is juicy and well seasoned.
8. Finish the beans: warm 1 tbsp vegetable oil in the bean pan and cook the 2 reserved garlic cloves for 30 seconds. Stir in the cooked beans with a splash of their cooking liquid and simmer for 5 minutes until rich and savoury.
9. Cook the rice: rinse the long-grain white rice until the water runs clearer, then drain. Put in a saucepan with 1 l water and 1 tsp fine sea salt, bring to the boil, cover, and cook on very low for 12 minutes; rest off the heat for 10 minutes, then fluff with a fork.
10. Serve the pabellón criollo with rice, black beans, and the shredded beef alongside. Spoon any pan juices over the beef just before serving.

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