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Venezuelan Pabellon Criollo

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Venezuela's classic plate of tender shredded beef, black beans, white rice, and caramelized ripe plantains.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Main Course
Cuisine: Venezuelan
Calories: 760
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shredded Beef
  • 2 lb beef chuck roast cut into large pieces
  • 4 cups beef stock
  • 2 large yellow onions divided
  • 1 large red bell pepper diced
  • 4 cloves garlic minced
  • 14 oz crushed tomatoes
  • 2 tsp ground cumin
  • 2 tbsp neutral oil
Beans, Rice, and Plantains
  • 30 oz canned black beans drained
  • 2 cups long-grain white rice rinsed
  • 3 cups water for rice
  • 2 large very ripe plantains sliced diagonally
  • 1/2 cup neutral oil for frying

Equipment

  • Large Dutch oven
  • Medium saucepan
  • Large skillet
  • Tongs
  • Two forks

Method
 

Braise the Beef:
  1. Simmer the beef with stock and half an onion, covered, for about 2 hours until tender. Shred and reserve 1 cup broth.
  2. Cook remaining onion and pepper in 2 tablespoons oil. Add garlic, tomatoes, and cumin, then fold in beef and broth. Simmer until saucy.
Prepare the Sides:
  1. Warm the black beans with a spoonful of the beef sofrito and season to taste.
  2. Cook rice with water, covered, for 15 minutes; rest 10 minutes.
  3. Fry plantains in oil until deeply golden on both sides. Drain.
Serve:
  1. Arrange shredded beef, black beans, rice, and plantains in separate portions on each plate.

Nutrition

Calories: 760kcalCarbohydrates: 102gProtein: 43gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 940mgFiber: 13gSugar: 18g

Notes

  • Use very ripe plantains with blackened skins.
  • Reserve braising liquid for moist beef.
  • Season each component separately.