Preparation:

Simmer the meat and the bay leaf in the stock for 1 to 1 1/2 hours or until the meat is very tender. Allow it to cool in the stock. When it is completely cool, remove the meat from the stock, shred it, and set it aside.

In the olive oil, sauté the onion until it is soft. Add the garlic, tomatoes, salt, pepper, cumin, and oregano and continue to cook over low heat until the mix is quite dry. Add the shredded meat and correct the seasoning.

Cut the banana into 3 inch pieces and sauté them in the safflower oil over medium heat until they are lightly browned all over. Drain them on paper towels.

To assemble the "flag," arrange the beef, rice, and beans on a rectangular platter in three rows with the rice in the center. Garnish with sautéed bananas. In some recipes, the meat is further embellished by a topping of fried eggs - one per person - but the dish is substantial enough without that last minute addition.

Note: Pabellón means "flag" and a Venezuelan flag is what this dish resembles when it is properly set forth. Three of the main ingredients, black beans, rice, and flank steak, are dear to the hearts of Venezuelans. In fact, this is something of a national dish in that country. The final presentation is as attractive as it is good to eat.

Yield: 6 Servings

Courtesy of: Lloyd from Latino-Recipe mailing list
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