Pabellon

Cook Time 2 hours 30 minutes

Servings 4-6

Ingredients

1kg skirt beef

2 tbsp olive oil

2 onions, finely chopped

1 red capsicum, blended

3 cloves of garlic, finely chopped

Tomato paste or 1 can diced tomatoes

1 tbsp soy sauce

1 tsp panela, papelon or brown sugar

2 bay leaves

½ bunch coriander

1 lemon

4L water

Salt & pepper, to taste

White Rice

1 cup of rice

2 cups of water

1 tbsp butter

Salt, to taste

Black beans

2 tins of black beans

250ml water

1 medium brown onion, finely chopped

1 medium red capsicum, blended

2 cloves of garlic, finely chopped

½ tsp cumin

3 tbsp olive oil

2 bay leaves

½ bunch coriander

Salt & pepper, to taste

1 ripe plantain

½L vegetable or canola oil

Spring onion, to garnish

Method

Cut the meat into pieces. Place water in a large pot over medium-high heat. Add 1 onion, beef pieces, 1 garlic, coriander, salt and pepper. Cover and let it cook for about 2 hours, or until the meat is fully cooked and tender (You can do this step in a pressure cooker). As the meat cooks check the water levels and add more if needed (the water should always cover meat). When the meat is tender and fully cooked, carefully remove it from the pot, place it on a bowl and let it cool. Reserve water (about 2 cups). Once the meat is cool enough shred using two forks, your hands or a mixer.

In a large frypan over medium heat the oil. Sauté onion, garlic and blended capsicum for 3-5 minutes, or until onion is translucent. Stir in shredded beef and mix well. Combine tomato, soy sauce, sugar, 2 cups of beef broth and bay leaves, season with salt and pepper, mix well until everything is well combined. Cover and cook for 15 minutes or until most of the liquid has been consumed. Squeeze a lemon.

For black beans, heat the oil in a saucepan over medium heat. Add garlic, onion and blended capsicum, stirring for 5 mins or until the onion is soft. Reduce heat, add the black bean, bay leaves, cumin and coriander, cover and cook for around 10 - 20 minutes. Season to taste. Add more water if the soup becomes too thick.

For white rice, in a saucepan over medium high heat, melt the butter. Add rice and mix until everything is combined. Add the water and salt. Bring to the boil, turn heat down to low and cover with a lid. Leave for 15 mins but do not stir or remove the lid. Remove from the stove and fluff with a fork.

For fried plantain, in a fry pan, heat the oil over medium heat. Cut the plantain into thick slices. Fry the plantains in oil, turning occasionally, until golden brown, about 2 - 4 minutes. Remove with a fork and drain on paper towels.

Garnish the beef with spring onion and serve hot with white rice, black beans, and fried plantains if desired.