Pabellón CriolloShredded Beef, Black Beans, Rice, and Plantain

Name: Pabellón Criollo (Shredded Beef, Black Beans, Rice, and Plantain)
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4
Cuisine: Venezuela
Ingredients: 800 g Beef Brisket; 120 g Onion (finely chopped); 100 g Bell Pepper (finely chopped); 200 g Tomato (finely chopped); 12 g Garlic (crushed); 4 g Cumin Powder; 2 g Black Pepper; 6 g Salt; 30 ml Vegetable Oil; 1200 ml Water; 320 g Black Bean (soaked overnight); 80 g Onion (finely chopped); 50 g Bell Pepper (finely chopped); 6 g Garlic (crushed); 4 g Salt; 20 ml Vegetable Oil; 1000 ml Water; 300 g White Rice (rinsed); 600 ml Water; 2 g Salt; 2 pcs Plantain (ripe and sliced lengthwise); 250 ml Vegetable Oil

A Venezuelan plate of shredded beef, stewed black beans, white rice, and fried ripe plantain. Pabellón Criollo is assembled from separately cooked components.

Prep

25m

Cook

Serves

Estimated

Nutrition

Per serving

1875kcal

Calories

62g

Protein

116g

Fat

149g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Beef

800g
Beef Brisket
120g
Onion (finely chopped)
100g
Bell Pepper (finely chopped)
200g
Tomato (finely chopped)
12g
Garlic (crushed)
4g
Cumin Powder
2g
Black Pepper
6g
Salt
30ml
Vegetable Oil
1.2l
Water

Beans

320g
Black Bean (soaked overnight)
80g
Onion (finely chopped)
50g
Bell Pepper (finely chopped)
6g
Garlic (crushed)
4g
Salt
20ml
Vegetable Oil
1l
Water

Rice

300g
White Rice (rinsed)
600ml
Water
2g
Salt

Plantain

2pcs
Plantain (ripe and sliced lengthwise)
250ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Drain the soaked black beans. Cover them with the water, bring to a full boil for 10 minutes, then simmer until nearly tender.
02
Heat the vegetable oil in a pan, cook the onion, bell pepper, and garlic until softened, then stir this mixture into the beans with the salt. Continue cooking gently until the beans are creamy and fully tender.
03
Place the beef brisket in a pot with the water and simmer at about 95°C (203°F) until tender enough to shred. Remove the meat, let it cool slightly, and shred it finely.
04
Heat the vegetable oil in a skillet. Cook the onion, bell pepper, tomato, and garlic until the vegetables soften and the mixture thickens. Add the shredded beef brisket, cumin powder, black pepper, and salt, then cook until the meat is well coated and flavorful.
05
Combine the white rice, water, and salt in a saucepan. Bring to a boil, cover, and cook over low heat until the rice is tender and fluffy.
06
Heat the vegetable oil to 180°C (356°F). Fry the plantain slices until deep golden and caramelized at the edges, then drain.
07
Serve the platter with the rice, beans, shredded beef, and fried plantains arranged side by side.

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