📝 About This Recipe
Pabellón Criollo is more than just a meal; it is the national dish of Venezuela, representing a beautiful harmony of colors and textures that symbolize the country's diverse heritage. This vibrant ensemble features tender shredded beef (carne mechada), savory black beans (caraotas negras), fluffy white rice, and sweet fried plantains. It is a masterclass in balancing salty, sweet, and savory flavors, offering a comforting and dairy-free feast that feels like a warm embrace from a Caracas kitchen.
🥗 Ingredients
The Beef (Carne Mechada)
- 2 pounds Flank steak or Brisket (cut into large chunks)
- 3 tablespoons Vegetable oil
- 1 large Onion (finely diced)
- 1 medium Red bell pepper (finely diced)
- 4 Garlic cloves (minced)
- 1 cup Canned tomato sauce
- 1 teaspoon Cumin (ground)
- 2 cups Beef broth (reserved from boiling the meat)
The Beans (Caraotas Negras)
- 1 pound Black beans (dried, soaked overnight)
- 1/2 Green bell pepper (left whole for simmering)
- 1/2 teaspoon Cumin
- 1 tablespoon Brown sugar or Papelón (optional for traditional sweetness)
The Sides (Rice and Tajadas)
- 2 cups White long-grain rice
- 4 cups Water
- 2-3 large Very ripe plantains (skin should be mostly black)
- 1/2 cup Vegetable oil (for frying)
- to taste Salt
👨🍳 Instructions
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1
Place the beef in a large pot with enough water to cover it, along with a pinch of salt. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the meat is tender enough to shred. Reserve 2 cups of the cooking liquid.
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2
While the beef cooks, drain the soaked black beans and place them in a separate pot. Cover with fresh water, add the half green pepper, and simmer for 1 to 1.5 hours until soft but not mushy.
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3
Once the beef is done, remove it from the pot and let it cool slightly. Use two forks or your fingers to shred the meat into thin strands.
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4
In a large skillet, heat 3 tablespoons of oil over medium heat. Sauté the onions and red peppers until soft and translucent, about 6-8 minutes.
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5
Add the minced garlic and cumin to the skillet, cooking for another 1 minute until fragrant. Stir in the shredded beef, coating it in the aromatics.
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6
Pour in the tomato sauce and the 2 cups of reserved beef broth. Simmer uncovered for 20-30 minutes, or until most of the liquid has evaporated but the meat remains juicy.
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7
For the beans: once soft, remove the green pepper. Season with salt, cumin, and the brown sugar. Continue to simmer on low heat until the liquid thickens into a light gravy.
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8
Prepare the rice: In a medium pot, bring 4 cups of water and a pinch of salt to a boil. Add the rice, reduce heat to low, cover, and cook for 18-20 minutes until fluffy.
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9
Prepare the 'Tajadas' (plantains): Peel the ripe plantains and slice them diagonally into 1/2 inch thick ovals.
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10
Heat 1/2 cup of oil in a skillet over medium-high heat. Fry the plantain slices for 2-3 minutes per side until they are golden brown and caramelized on the edges.
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11
Assemble the plate: Traditionally, the rice and beans are served side-by-side, with the shredded beef next to them and the fried plantains lining the edge of the plate.
💡 Chef's Tips
For the most authentic flavor, ensure your plantains are very ripe (the skins should be almost entirely black). Do not rush the beef; simmering it slowly ensures the fibers break down for that perfect 'mechada' texture. If you want extra depth in your beans, sauté a little onion and garlic in a separate pan and stir it into the cooked beans. Always reserve your beef cooking liquid—it contains all the concentrated flavor needed for the final sauce. To make it a 'Pabellón a Caballo', top the beef with a fried egg.
🍽️ Serving Suggestions
Serve with a side of fresh avocado slices for extra creaminess. A few wedges of lime squeezed over the beef adds a wonderful brightness. Pair with a cold glass of Papelón con Limón (Venezuelan lemonade with raw cane sugar). For an extra kick, serve with a side of spicy 'Ajicero' (vinegar-based chili sauce). Enjoy alongside a warm, butter-free arepa to scoop up the beans.