Pabellón criollo

Zutaten

• 800 g Beef flank
• 350 g Black beans
• 350 g Long-grain rice
• 2 piece Plantain
• 2 piece Onion
• 2 piece Bell pepper
• 5 clove Garlic
• 400 g Tomatoes
• 1 tsp Ground cumin
• 80 ml Vegetable oil
• to taste Salt and pepper

Zubereitung

1. Boil the beans with half the onion and some garlic until soft, an hour to ninety minutes. Salt at the end.
2. Simmer the beef whole in salted water for an hour and twenty minutes. Lift it out and cool it enough to handle.
3. Pull the meat into threads along the grain. Across the grain it shreds into crumbs.
4. Fry the remaining onion, pepper and garlic, add the tomatoes and cumin, then the meat, and stew twenty minutes with a ladle of the broth.
5. Cook the rice loose, without butter or spice; here it is the neutral part.
6. Slice the plantain on the diagonal and fry over medium heat until caramel on both sides.
7. Build the plate in sectors: rice, beans, meat and plantain side by side, unmixed.