Venezuelan Pabellón Rice Bowl

• 2 lbbeef brisket, shredded
• 1 canblack beans
• 2 ripe plantains
• 2 cupswhite rice
• 1 onion, diced

Instructions

1. 1

   Brown the beef brisket in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook black beans and ripe plantains in the same pot until softened and fragrant.

3. 3

   Return the beef brisket, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Venezuelan Pabellón Rice Bowl taste finished.