Pabellón Criollo (Venezuelan Shredded Beef with Rice, Black Beans, and Plantains)

Experience the vibrant flavors of Venezuelan cuisine with Pabellón Criollo, a traditional dish that combines tender shredded beef with savory black beans, fluffy white rice, and sweet fried plantains. Perfect for a hearty family meal or to impress guests with authentic Latin American flavors.

Ingredients

For the Shredded Beef:

• 2 lbs beef flank or brisket
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 2 tablespoons vegetable oil
• 2 cups beef broth
• 1 bay leaf

For the Black Beans:

• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• 1 tablespoon oil
• 1/2 teaspoon salt

For the Fried Plantains:

• 2 ripe plantains
• Vegetable oil for frying
• Pinch of salt

Instructions

1. Cook the Shredded Beef

   Heat vegetable oil in a large pot over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside. In the same pot, sauté onions, red bell pepper, and garlic until soft. Return the beef to the pot, add cumin, paprika, black pepper, salt, beef broth, and bay leaf. Cover and simmer for 2–3 hours, or until the beef is tender and easily shredded. Remove the beef, shred it using two forks, and return it to the sauce to absorb the flavors.

2. Prepare the Black Beans

   Heat olive oil in a saucepan over medium heat. Sauté onions and garlic until fragrant. Add cooked black beans, cumin, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally. Mash slightly for a creamier texture if desired.

3. Cook the Rice

   In a medium pot, bring water, oil, and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–20 minutes until rice is tender and water is absorbed. Fluff with a fork before serving.

4. Fry the Plantains

   Peel and slice plantains diagonally. Heat vegetable oil in a skillet over medium heat. Fry plantains until golden brown on both sides. Remove and drain on paper towels. Sprinkle with a pinch of salt.

5. Assemble the Dish

   On a plate, serve a portion of rice, a scoop of black beans, a generous serving of shredded beef, and a few fried plantains on the side.

Serving

Pabellón Criollo is best enjoyed with a fresh salad or avocado slices. This colorful and flavorful dish captures the essence of Venezuelan home cooking and is perfect for sharing with family and friends.