This One's A MUST TRY

I know, I know, it's been awhile!! I am so sorry!!! But hopefully this recipe will make up for it!! You HAVE to try it!! It's a little time consuming but please don't let that keep you from making it!! One thing I wanna point out is that the recipe says to "chop" the celery, carrots and onion but I saw it prepared on the Food Network and Tyler Florence suggested to cut the veggies into 1/2 inch chunks!! I chopped 'em and they were still fine - and probably made it better for Nolan to enjoy but I'm thinking the next I will try it, I will chunk the veggies!! Use the left over meat for tacos using CORN tortillas! OMG - this was really FABULOUS!! Both of my boys loved it!! I served it w/ homemade black beans and brown rice!! SOAKIN YUMMY


Pulled Beef - Venezuelan Pabellon Criollo

Ingredients:

7 tablespoons extra virgin olive oil
2 carrots, chopped
2 stalks celery, chopped
2 onions, chopped
1 (1 1/2 lb) flank steaks
1 bay leaf
2 red bell peppers, chopped
4 garlic cloves, chopped
tomato, drained and hand-crushed
kosher salt
fresh ground black pepper
cooked black beans, as an accompaniment
cooked white rice
cilantro leaf, for garnish
queso fresco, for garnish

Directions:Prep Time: 20 mins
Total Time: 2 1/2 hrs

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.

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 and queso fresco.

Hope ya'll enjoy it as much as we did!!