Pabellón Criollo

Method

Begin by cutting the beef into small pieces and browning them in a large pot with 2 tablespoons of oil until golden, then set aside. In the same pot, sauté diced onions, garlic, and peppers until softened, add tomato paste and cumin, then return the beef with stock and simmer for 45 minutes until tender. Meanwhile, prepare the rice by heating 2 tablespoons of oil in a separate pan, frying diced onion briefly, adding the rice and stirring for 2 minutes, then adding 600ml stock, bringing to a boil, covering and simmering for 18-20 minutes. Heat the black beans with their liquid and season with salt and pepper. Peel and slice the plantains lengthwise, fry in hot oil until golden on both sides, drain on kitchen paper, and set aside. Fry the eggs sunny-side up in a small amount of oil. Arrange each plate with white rice as the base, shredded beef stew on top, black beans on the side, fried plantain slices and a fried egg as garnish.