Pabellón criollo

Name: Pabellón criollo
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: Venezuela
Ingredients: 600 g Beef flank steak; 300 g Long-grain rice; 2 cans black beans, drained (400 g); 2 Ripe plantains; 2 Onions; 1 Red bell pepper; 4 cloves garlic; 1 can chopped tomatoes (400 g); 1 tsp Ground cumin; 1 tsp Brown sugar or panela; 4 tbsp Olive oil; 100 ml Vegetable oil, for frying; Salt (to taste); Black pepper (to taste)

Venezuela’s national plate: white rice served with shredded beef in tomato sauce, black beans and sweet fried plantain.

180 min30 prep · 150 cook
HardDifficulty
900 kcalper serving

Ingredients

4 servings

Beef flank steak600 g
Long-grain rice300 g
black beans, drained (400 g)2 cans
Ripe plantains2
Onions2
Red bell pepper1
garlic4 cloves
chopped tomatoes (400 g)1 can
Ground cumin1 tsp
Brown sugar or panela1 tsp
Olive oil4 tbsp
Vegetable oil, for frying100 ml
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Simmer the beef in salted water with half an onion until very tender.
2
Shred the beef into thin strands with two forks and keep the broth.
3
Fry the remaining onion, the pepper and garlic in the olive oil, then add the tomatoes, cumin, beef and a ladle of broth and cook until saucy.
4
Warm the beans with the sugar and a splash of broth, mashing a few to thicken.
5
Cook the rice with 600 ml of the broth and a little salt, covered, over a low heat.
6
Slice the plantains on the diagonal and fry in the vegetable oil until golden and caramelised.
7
Serve the rice, beef, beans and plantain side by side on each plate.

Tips and questions

Can I make the shredded beef in advance?: Yes, it improves overnight. It keeps 3 days in the fridge and freezes well for up to 3 months.
How ripe should the plantains be?: Very ripe, with mostly black skins. That way they turn sweet and caramelised when fried.

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Pabellón criollo

Ingredients

Steps

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