Pabellón Criollo
Venezuelan Traditional Delight
A vibrant and flavorful dish featuring shredded beef, black beans, sweet plantains, and rice.
- 3 h 30 min
- 4
- Intermediate
Ingredients
For the Shredded Beef
For the Black Beans
For the Sweet Plantains
For the Rice
Preparation
Marinating the Beef
Combine and Marinate
In a large bowl, combine flank steak, garlic, onion, bell pepper, cumin, salt, and black pepper.
Refrigerate
Cover and refrigerate for at least 1 hour or overnight for best results.
Brown the Beef
Preheat a large pot with oil over medium-high heat, and brown the beef on all sides.
Preparing the Black Beans
Rinse Beans
Rinse the soaked beans thoroughly.
Sauté Aromatics
In a large pot, sauté onion and garlic until translucent.
Cook Beans
Add beans, cumin, bay leaf, and enough water to cover. Bring to a boil.
Do not add salt to the beans until they’re fully cooked to avoid toughening them. Crush a few beans against the pot to thicken the sauce towards the end of cooking.
Cooking Process
Simmer Beef
Add beef broth and tomato paste to the browned beef; cover and simmer on low heat until tender, about 2 hours.
Cook Beans
Reduce heat to low and simmer beans until tender, about 1-2 hours; season with salt and pepper.
Fry Plantains
In a skillet, fry plantain slices in hot oil until golden and caramelized; drain on paper towels.
Plating & Serving
Pabellón Criollo
Pabellón Criollo
Plating
Serve the tender shredded beef alongside the black beans, fluffy rice, and sweet plantains for a colorful and traditional Venezuelan plate.