Pulled Beef: Pabellon Criollo (Tyler Florence) Recipe

Posted by
Rate It!
Pulled Beef: Pabellon Criollo (Tyler Florence)
Add your photo!
Ingredients
21
Count
Nutrition
1176
Calories
Total time
30
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. In a large casserole (that has a tight fitting lid) heat 3 tablespoons oil over medium-high heat. Add the carrots, celery, and 1 onion and fry for a few minutes until softened; remove the vegetables to a plate. Season the meat with salt and pepper; add 2 tablespoons more oil to the pan, if needed, and brown the meat on both sides, about 5 minutes. Return the softened vegetables to the pan along with the bay leaf. Add enough water to just about cover the meat and bring to a boil. Lower heat, cover, and simmer gently until meat is very tender, 1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the liquid and reserve.
  2. Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves.
  3. Black Beans in a Pressure Cooker:
  4. In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper. Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.
  5. Cook's note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
  6. Yield: 4 to 6 servings
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1175.81 Kcal (4923 kJ)
Calories from fat 468.99 Kcal
% Daily Value*
Total Fat 52.11g 80%
Cholesterol 131.52mg 44%
Sodium 155.7mg 6%
Potassium 2759.24mg 59%
Total Carbs 104.54g 35%
Sugars 8.32g 33%
Dietary Fiber 26.94g 108%
Protein 70.73g 141%
Vitamin C 46.8mg 78%
Vitamin A 1.2mg 40%
Iron 26.7mg 148%
Calcium 279.8mg 28%
Amount Per 100 g
Calories 163.25 Kcal (683 kJ)
Calories from fat 65.12 Kcal
% Daily Value*
Total Fat 7.24g 80%
Cholesterol 18.26mg 44%
Sodium 21.62mg 6%
Potassium 383.1mg 59%
Total Carbs 14.51g 35%
Sugars 1.15g 33%
Dietary Fiber 3.74g 108%
Protein 9.82g 141%
Vitamin C 6.5mg 78%
Vitamin A 0.2mg 40%
Iron 3.7mg 148%
Calcium 38.9mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 27.1
    Points
  • 29
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top