Venezuelan Pabellon Criollo
Venezuela's classic plate of tender shredded beef, black beans, white rice, and caramelized ripe plantains.
Equipment
- Large Dutch oven
- Medium saucepan
- Large skillet
- Tongs
- Two forks
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
Instructions
Braise the Beef:
- Simmer the beef with stock and half an onion, covered, for about 2 hours until tender. Shred and reserve 1 cup broth.
- 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:
- Warm the black beans with a spoonful of the beef sofrito and season to taste.
- Cook rice with water, covered, for 15 minutes; rest 10 minutes.
- Fry plantains in oil until deeply golden on both sides. Drain.
Serve:
- Arrange shredded beef, black beans, rice, and plantains in separate portions on each plate.
Notes
- Use very ripe plantains with blackened skins.
- Reserve braising liquid for moist beef.
- Season each component separately.
Nutrition
Calories: 760kcalCarbohydrates: 102gProtein: 43gFat: 22gSaturated Fat: 6gCholesterol: 95mgSodium: 940mgFiber: 13gSugar: 18g