Delicious Pabellon Recipe

Cook the beef

Place the brisket or chuck roast in a large pot or Dutch oven. Add 4 cups beef broth or water, halved onion, smashed garlic, bay leaves, 1 tsp black pepper and 2 tsp salt. Bring to a simmer over medium-high heat, then lower heat to maintain a gentle simmer. Cover and cook until the meat is very tender and pulls apart easily, 1.5–2 hours (or 45–60 minutes in a pressure cooker at high pressure).

Shred and reserve cooking liquid

Remove the beef and let rest until cool enough to handle. Reserve 1 cup of the cooking liquid. Shred the meat finely with two forks or by hand, discarding bay and onion halves.

Sauté aromatics and build sauce

In a large skillet, heat 2 tbsp vegetable oil over medium heat. Add the finely chopped small onion and sliced red bell pepper; sauté until softened, 5–7 minutes. Add 2 tbsp tomato paste and cook 1–2 minutes to reduce its raw flavor. Stir in 1 tsp ground cumin, 1 tsp paprika and 1 tsp brown sugar; cook 30 seconds to bloom the spices.

Combine and simmer

Return the shredded beef to the skillet. Add up to 1 cup reserved cooking liquid (start with 1/2 cup), the 1 tbsp vinegar, and 1 tsp salt (adjust to taste). Mix well and simmer gently, uncovered, 10–15 minutes so the flavors meld and the sauce thickens slightly. If it looks dry, add more reserved liquid a little at a time. Stir in chopped cilantro/parsley if using and remove from heat.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 chopped onion and 1 minced garlic clove; sauté until translucent, 3–4 minutes. Add drained black beans, 1/2 cup water (or reserved bean liquid), 1/2 tsp ground cumin and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes, smashing about a third of the beans against the side of the pot with a spoon to thicken the texture. Adjust seasoning and keep warm.

Slice the peeled ripe plantains on the diagonal into 1/2-inch thick slices. In a heavy skillet, heat about 1 cup vegetable oil over medium heat until shimmering (about 350°F / 175°C). Fry plantain slices in a single layer (work in batches) until golden brown and caramelized on both sides, 2–3 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray and sprinkle with 1/4 tsp salt while hot.

Combine 1 cup rinsed long-grain white rice, 1.75 cups water, 1/2 tsp salt and 1 tsp butter or oil in a saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer 15–18 minutes without lifting the lid. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork before serving.

Divide the warm white rice among 4 plates (about 1/4 cup cooked rice per serving base). Spoon a generous portion of shredded beef (about 3/4–1 cup) next to the rice. Add about 1/2 cup warm black beans. Arrange 3–4 fried plantain slices on the plate. Crumble a little queso blanco over the beans or beef and sprinkle with chopped cilantro. Serve with lime wedges on the side.