Venezuelan national platter (Pabellón criollo)

1. Simmer the brisket in the salted water (with half an onion) for 2-2½ hours until tender, then let cool slightly and shred into thin strands; set aside 250 ml of the broth.

2. In a frying pan, soften the remaining finely chopped onion and the bell pepper in the oil for 8 minutes, add the crushed garlic and cumin, then the grated tomatoes, and cook for 10 minutes until thick.

3. Stir in the shredded beef and the reserved broth and cook for 15 minutes until the meat absorbs the sauce; season with salt and pepper.

4. Cook the soaked black beans in fresh water for 1½ hours until tender and season at the end with salt and a little sugar – Venezuelan caraotas are slightly sweet.

5. Meanwhile cook the rice; peel the very ripe (black-skinned) plantains, slice them diagonally into long pieces and fry both sides in the oil until caramelised (tajadas).

6. Arrange the rice, beans, shredded beef and fried plantain side by side on a plate – the colourful stripes recall the Venezuelan flag.

Tip: If you add a fried egg on top, Venezuelans say the pabellón arrives "a caballo" – on horseback.