Quinoa Pabellon with Panela-Lime Braised Flank Beef, Creamy Black Beans, and Cumin Plantains

Instructions

1. 1

   1. Season the flank steak with 4 g (3/4 tsp) salt and the black pepper. Heat a large pot or braiser over medium-high heat with 15 ml (1 tbsp) oil and brown the meat for 3 to 4 minutes per side until well colored. Remove and set aside.

2. 2

   2. In the same pot, reduce to medium heat and add 100 g (about 3/4 cup) onion and the garlic. Cook for 3 minutes, stirring, until the onion softens. Add the crushed tomato, panela, 2 g (1/2 tsp) cumin, oregano, and 15 ml (1 tbsp) lime juice; cook 2 minutes more.

3. 3

   3. Return the meat to the pot and add the beef broth. Once it reaches a gentle boil, partially cover and cook over low heat for 75 minutes, or until the beef is very tender and easy to shred. If you prefer the oven, cook covered in an oven-safe dish at 325°F / 165°C for 90 minutes.

4. 4

   4. Meanwhile, place the quinoa and water in a medium saucepan with 2 g (1/4 tsp) salt. Bring to a boil, cover, reduce the heat, and cook for 15 minutes until the liquid is absorbed. Turn off the heat, let rest for 5 minutes, and fluff with a fork.

5. 5

   5. For the beans, heat a skillet or small saucepan over medium heat with 15 ml (1 tbsp) oil. Add the remaining 80 g (about 1/2 cup) onion and cook for 4 minutes. Add the black beans, bay leaf, 60 ml (1/4 cup) reserved bean liquid or water, and the remaining 1 g (1/2 tsp) cumin. Cook for 8 to 10 minutes, mashing a small portion so they become creamy. Remove the bay leaf.

6. 6

   6. Heat a large skillet over medium heat with the butter. Add the plantain slices and cook for 2 to 3 minutes per side until golden and caramelized. Add a pinch of salt and cook 1 minute more.

7. 7

   7. When the beef is ready, transfer it to a board and shred it with two forks. Return the shredded beef to the pot and cook for 5 minutes over medium heat so it absorbs the sauce. Add the remaining tablespoon of lime juice and adjust salt to taste.

8. 8

   8. Serve a base of quinoa, top with the panela beef, add the creamy black beans and golden plantains on the side. Finish with chopped fresh cilantro and serve hot.