Pabellón Criollo

Soak the beans overnight

Cover the dried black beans in cold water and soak overnight to soften.

Boil the beef

Simmer the beef in salted water with half the onion and garlic until fully tender and easy to shred, about one hour.

Shred the beef

Lift the beef out and shred it finely with two forks along the grain, reserving the cooking broth.

Stew the shredded beef

Cook the remaining onion, garlic, tomato and bell pepper in half the oil until soft, then add the shredded beef, cumin and a splash of the reserved broth, and simmer until the beef soaks up the sauce, about fifteen minutes.

Cook the beans

Drain the soaked black beans, cover with fresh water and simmer until tender, about ninety minutes, seasoning with salt near the end.

Fry the plantain

Fry the plantain slices in the remaining oil until golden and caramelized on both sides, about six minutes.

Assemble the plate

Serve the shredded beef, black beans, white rice and fried plantain side by side on one plate.