Recipes From Venezuela

PABELLON

3-pound chuck roast

1/2 cup water

1 beef bouillon cube

2 tablespoons cooking oil

1 medium onion, chopped

2 cloves garlic, minced

2 tomatoes, peeled, chopped

Place meat in a saucepan, add water and bouillon cube.  Cover and simmer gently until tender for about 2 hours.  Halfway through cooking, check liquid and add more is needed-liquid should be completely evaporated when meat is done.  Remove and cool.  Pull apart so that meat is in long, thin shreds.  Set aside.  Heat oil in frying pan, add onion and garlic, saute until tender.  Add tomatoes and shreds of meat.  Simmer on very low heat 15 minutes.  Serve with white rice and black beans.

WHITE RICE

2 tablespoons butter

1 cup white rice

1 onion, minced

2 cloves garlic, minced

2 cups water

1/4 pimiento, sliced

Melt butter in saucepan.  Add rice, onion and garlic; saute over moderate heat, stirring constantly, until rice just starts to brown.  Add water and pimiento.  Cover and simmer about 20 minutes, or until rice is tender and water is absorbed.

BLACK BEANS

1 pound black beans

3 tablespoons cooking oil

1 onion, minced

4 cloves garlic, minced

1 red pimiento, sliced

1/4 teaspoon cumin

4 fried eggs

3 fried plantains

Wash beans and place in 2-quart container.  Cover and let soak 2 hours.  Heat oil in frying pan, add vegetables and cumin, saute until vegetables are tender.  Set aside.  Place beans in large kettle, cover with 6 cups water.  Simmer 1 hour or until beans are tender, add more water if necessary.  Blend in cooked vegetables and salt to taste.  Serve meat, rice and beans on one large platter.  Garnish with eggs and plantain.  Serve tostados on the side.

Image Credit:  http://www.venezuelatuya.com/fotos/verfotos.htm?96,