This afternoon we attended a commissioning service for a missionary family that is leaving for their field in a few days. David Flink was Joel’s rommate in college for one semester, and his wife, Kristi, grew up in Chile. My husband is a little bit jealous that she gets to go back to her homeland.
On today’s menu is a dish from my The South American Table cookbook. It definitely is not in the quick-cooking category, since the beef needs to braise for more than an hour in order to be tender enough to shred. Everything turned out well, except the fried plantain. Maybe I just need to visit South America to learn how to prepare it
El Pabellon Criollo
Venezuelan Shredded Beef With Rice And Beans
Braise steak with onion in beef broth. Set aside to cool, then shred with a fork.
Saute: sweet paprika, onion, garlic, red bell pepper (seeded and chopped), tomato (seeded and chopped)
Season with salt & freshly ground black pepper.
Combine with shredded beef.
Fry ripe (yellow) plantain (cut into 6 pieces then halved) for about 3 minutes on each side (like I said, it didn’t work so well for me).
1 recipe Arroz Blanco Venezolano (red bell pepper, onion, garlic, and white rice sauted in oil before boiling in water with a dash of salt)
1 recepie Caraotas Negras (black beans with red bell pepper, onion, garlic, brown sugar, cumin, and red wine vinegar)