Pabellón criollo (pabellón)

Instructions

1. Cook the beef in 2 litres of salted water with the bay leaf, half an onion and a garlic clove, covered, for about 2 hours at a gentle simmer until it falls apart with a fork. Drain and shred it, keeping a little of the broth.
2. For the sauce, fry the chopped onion and pepper in the oil for 8 minutes. Add the chopped garlic, grated tomatoes and tomato paste, then cook for 10 minutes.
3. Add the shredded meat, a glass of its broth, the cumin, salt and pepper. Simmer for 20 minutes until the sauce is thick and clinging.
4. Meanwhile, cook the black beans with a whole onion, a little cumin and salt until tender (about 1 hour 30 minutes if dried), then roughly mash them with some of their cooking liquid.
5. Cook the rice in a pan of salted water, or by the usual absorption method, until tender and well drained.
6. Peel the plantains and cut them diagonally into slices about 1 cm thick. Fry them in hot oil for 3 to 4 minutes per side until golden, then drain on kitchen paper.
7. Plate up the rice, shredded beef, beans and fried plantains, and add a fried egg if you like.