1. HOW TO PREPARE VENEZUELAN CREOLE PAVILION
TUTORIAL OF HOW TO PREPARE THE PAVILION
The Creole pavilion is the national dish of Venezuela and without a doubt the favorite
dish of my family. I must confess that I don't do it as often as I would like, but every
time I do it, it's a success. Total! Seeing the recipe may seem a bit laborious, but the
real ... MORE +
flank steak about 2 lb
6 - 8 cups Progresso ™ beef broth
Salt and pepper to taste
olive oil spoons
large onion, chopped into small squares
cup green bell pepper, finely diced
garlic cloves, finely chopped
can (6oz) Muir Glen ™ Organic Tomato Paste
can (8oz) Muir Glen ™ Organic Tomato Sauce
tablespoon Worcestershire sauce
tablespoon dried oregano
cup corn oil
can of black beans (black beans)
Salt to taste
cup oil for frying
ripe bananas, peeled and sliced
3. cups white rice, cooked to your liking
Avoid darkening the screen while cooking this recipe.
Cut the meat into 4 pieces.
Place the beef broth in a large pot over medium high heat. At the first boil, add the
meat and cook for 15 minutes. Taste and season with salt and pepper to your liking.
Cover and cook for about 2 hours, or until the meat is fully cooked and tender. As the
meat cooks, you should check that all the broth is not consumed, and add more if
necessary. When the meat is ready, remove it from the pot carefully and place it on a
plate to cool. Reserve the broth (you will have about 3-4 cups of broth left over).
Once the meat is cool enough, shred the meat with the help of two forks or with your
In a large skillet over medium heat add the oil and let it heat slightly. Sauté the onion
and paprika for 3 - 5 minutes, or until the onion is translucent. Add the garlic and fry
for 1 more minute. Add the shredded meat to the sauce and mix well.
Combine tomato paste, tomato sauce, Worcestershire sauce and oregano in the beef
broth; mix well until everything is well incorporated. Add this mixture to the meat and
mix well. Add the bay leaves, cover and cook for 20 minutes, or until most of the liquid
has been consumed.
Black Beans: Put the oil, onion and garlic in a blender. Mix on medium speed until
everything is well combined.
In a large skillet, over medium heat, sauté the onion and garlic mixture for 3 minutes;
stirring constantly. Add the can of black beans, mix well. Taste and adjust the
seasoning, adding more salt if necessary. Cover and cook over low heat for 15 - 20
Fried Plantains: In a medium skillet over medium high heat add the oil and heat. When
the oil is hot, fry the plantains, in batches of 5 by 5, for 2-3 minutes each side, or until
they are soft and golden. Remove from the pan carefully and place on kitchen paper to
absorb excess fat.
4. Serve: Place a generous portion of shredded meat, white rice, black beans, and fried
plantains on a plate. Serve hot.