Pabellón Criollo (Venezuelan Shredded Beef, Black Beans and Rice)
In short: Venezuela's national plate: shredded beef in a tomato and pepper sofrito with black beans, white rice and sweet fried plantain. It takes about 3 h in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Resting
- 8 h
- Total
- 3 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 910 kcal
Pabellón criollo is the plate most Venezuelans call their national dish: tender shredded beef, soft black beans, white rice and slices of sweet fried plantain, all on one plate. Each part is simple, but together they balance salty, savory and sweet. The beef cooks until it falls apart, then gets sautéed with onion, pepper and tomato. Top it with a fried egg and it becomes pabellón a caballo.
Instructions
- Put the beans and water in a large pot and bring to a boil. Reduce the heat and simmer gently, partly covered, for 1 hour.
- Meanwhile, put the beef, halved onion, bay leaf and 1 teaspoon of salt in a second pot and cover with water by 5 cm (2 in). Bring to a boil, skim off the foam, then cover and simmer for 1 1/2 to 2 hours, until the beef shreds easily.
- Heat 2 tablespoons of oil in a skillet and cook the onion and bell pepper for the beans for 8 minutes. Add the garlic and cumin, cook for 1 minute, then stir everything into the beans with the sugar.
- Simmer the beans for 40 to 50 minutes more, until very tender and thick. Stir in the 2 teaspoons of salt and cook for 10 minutes more.
- Lift the beef out of its pot and keep 250 ml (1 cup) of the broth. Let the beef cool for 10 minutes, then shred it into thin strands with two forks.
- Heat 2 tablespoons of oil in a wide skillet and cook the onion and pepper for the sauce for 6 minutes. Add the garlic, tomato paste, cumin and paprika and cook for 2 minutes, then add the tomatoes and cook for 5 minutes.
- Stir in the shredded beef, the reserved broth, the salt and the pepper. Simmer for 15 to 20 minutes, until the sauce clings to the meat and the pan is nearly dry.
- Rinse the rice. Heat 1 tablespoon of oil in a saucepan and stir in the rice for 1 minute. Add the water and salt, bring to a boil, cover and cook on the lowest heat for 17 minutes, then rest for 5 minutes and fluff.
- Heat 1 cm (1/2 in) of oil in a skillet over medium heat. Fry the plantain slices for 2 to 3 minutes per side, until deep golden and caramelized at the edges, then drain on paper towels.
- Serve each plate with beef, beans, rice and plantain side by side, with grated cheese on top if you like.
Tips
- A pressure cooker cuts the beef to about 45 minutes and the soaked beans to about 35 minutes. Choose plantains that are almost black, because they fry up sweet and caramelized.
- For pabellón a caballo, top each plate with a fried egg. Leftover shredded beef freezes well for 3 months and makes an excellent arepa filling.
Questions and answers
What is carne mechada?
Carne mechada is beef cooked until tender, shredded and simmered in a tomato and pepper sauce. It is the meat in pabellón and a popular filling for arepas.
Can I make pabellón criollo ahead of time?
Yes. The beef and beans keep for 4 days in the fridge and improve with time. Cook the rice and fry the plantains fresh.
What can I use instead of papelón?
Brown sugar or panela works well. Papelón gives the beans a mild molasses sweetness, but the dish is fine without it.
How long does it take to make Pabellón Criollo (Venezuelan Shredded Beef, Black Beans and Rice)?
About 3 h in total: 30 min of preparation and 2 h 30 min of cooking.
How many calories are in Pabellón Criollo (Venezuelan Shredded Beef, Black Beans and Rice)?
About 910 kcal per serving, with 53 g of protein, 117 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 910 kcal |
|---|---|
| Protein | 53 g |
| Carbohydrates | 117 g |
| Fat | 27 g |
| Fiber | 15 g |
| Sugar | 20 g |
| Sodium | 1650 mg |
Estimated values, calculated from the ingredients.
