Pabellón Venezolano

Place the beef in a pressure cooker. Cover with water, add salt, and cook for 30 minutes under pressure. Let it rest for 10 minutes before releasing pressure.

Remove the beef from the cooking liquid and shred it using two forks. Discard any excess fat.

In a large pan, heat oil over medium heat. Add chopped onion, bell pepper, and pimento. Sauté for 5 minutes until softened.

Add minced garlic, curry powder, oregano, and bay leaves. Cook for 1 minute until fragrant.

Add the shredded beef to the pan. Pour in about 1 cup of the reserved beef cooking liquid. Stir well, cover, and simmer for 15-20 minutes, allowing the flavors to meld.

In a pot, combine the soaked black beans with fresh water. Bring to a boil, then reduce heat and simmer until tender, about 45-60 minutes. Drain, reserving some cooking liquid.

In a separate pan, heat oil over medium heat. Add chopped onion, bell pepper, and pimento. Sauté for 5 minutes until softened.

Add minced garlic and sauté for 1 minute until fragrant.

Add the cooked black beans to the pan with the sofrito. Add a little of the reserved bean cooking liquid. Stir well, cover, and simmer for 5-10 minutes.

In a pot, heat oil over medium heat. Add chopped onion and sauté for 2 minutes until translucent.

Add grated carrot and peas. Sauté for another 2 minutes.

Add the rice, water, and salt. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is cooked.

Peel the ripe plantains and slice them lengthwise or into rounds.

Heat oil in a skillet over medium-high heat. Fry the plantain slices until golden brown and slightly caramelized on both sides. Drain on paper towels.

In a separate pan, fry an egg to your preference.

On each plate, arrange a portion of shredded beef, black beans, rice, and fried plantains. Top with a fried egg and grated cheese.