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Pabellon Criollo      HT   MC  Venezuelan  40mins

 

Serves 4     Hot Beef Main Course Gluten Wheat Dairy free Eggless Venezuela Sth America South American

Ingredients

3 tbsp Olive Oil
1 large Onions, chopped
1 teasp finely chopped Garlic
1 x 400g/14oz tin chopped Tomatoes
teasp Ground Cumin
1 teasp Salt
900g/2lb Lean Steak, (Sirloin or Rump) about 12mm/ - inch thick

Instructions

1. Heat the oil in a large saucepan, add the onions and garlic and cook over a medium heat for about 5 minutes until the onions are soft and transparent.

2. Add the tomatoes, cumin and salt, mix well, reduce the heat to low and cook uncovered, for about 30 minutes, stirring often, until the tomato juices evaporate and the sauce becomes thick.

3. 15 minutes before the end of the cooking time, preheat the grill to hot, place the steak on the grill pan and cook under the grill for 5 minute on each side.

4. Remove from the grill and cut into pieces about 12mm/ -inch long and 6mm/ -inch wide then add the strips of beef to the sauce, mixing well.

Traditionally served with plantains, black beans and rice.

 

 

More Beef Recipes  |  Beef Cuts  |  General Beef/Veal Preparations  | 

More Venezuelan Recipes

 

 

 

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Serving Suggestions

Serve with a green vegetable

 

Key techniques used in this recipe

Chop to To cut into pieces of approximately the same size.

Simmer - To maintain the temperature of a liquid at just below boiling.

 

Tips, Options and Substitutions

 

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Main equipment required to make this recipe

 

Chopping knife

Chopping Board

Saucepan

Mixing Bowl

 

Make Ahead/ Freezing

 

Related Recipes and Information

More Beef/Veal Recipes 

General Beef Prep & Cooking Times

Beef Cuts 

 

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