Pabellón Criollo (Shredded Beef with Rice and Beans) (Venezuela)

[nverland]

Pabellón Criollo (Shredded Beef with Rice and Beans) (Venezuela)

1 ½ lbs (675 g) flank steak
6 Tbs (90 ml) olive oil
2 carrots, chopped
2 ribs celery, chopped
2 red bell peppers (capsicums), cored, seeded,
and cut into thin strips
1 large onion, chopped
1 28-ounce (790 g) can whole tomatoes with their liquid
2-4 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
Black beans for garnish (see below)
Cooked white rice for garnish
Fried plantains for garnish (optional)
Fried eggs for garnish (optional)

Combine all the ingredients in a large pot. Add just enough
water to cover the meat and bring to a boil. Reduce the heat
and simmer covered until the beef is very tender, about 2 hours.
Remove the beef and shred it with a pair of forks. Return the
beef to the pot and keep warm until ready to serve. Serve with
black beans and rice, and garnish with fried plantains and/or
fried eggs if desired. Serves 6 to 8.

Black Beans

¼ lb (225 g) bacon, chopped
1 large onion, chopped
2-4 cloves garlic, chopped
2 15-ounce (425 g) cans black beans, rinsed and drained
1 15-ounce (425 g) can diced tomatoes
Salt and freshly ground pepper to taste

Fry the bacon in a large saucepan over moderate heat until
almost crisp, about 10 minutes. Add the onion and garlic
and saute until the onion is tender, about 5 minutes. Add the
remaining ingredients and simmer until the mixture has
thickened slightly, about 10 minutes. Serves 6 to 8.