📝 About This Recipe
Pabellón Criollo is more than just a meal; it is the national dish of Venezuela, representing a vibrant tapestry of cultural heritage through its colors and textures. This hearty platter features tender shredded beef (carne mechada), savory black beans (caraotas negras), fluffy white rice, and sweet fried plantains, creating a perfect balance of salty, sweet, and earthy flavors. It is a soul-warming feast that captures the essence of Latin American comfort food in every bite.
🥗 Ingredients
The Black Beans (Caraotas Negras)
- 1 pound Dried black beans (soaked overnight and drained)
- 1/2 piece Red bell pepper (seeds removed, left whole for simmering)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Cumin (ground)
- to taste Salt
The Shredded Beef (Carne Mechada)
- 2 pounds Flank steak or Brisket (cut into large chunks)
- 2 large Onion (one halved for boiling, one finely diced for the sofrito)
- 4-6 pieces Sweet peppers (Ají Dulce) (finely chopped (substitute with mini bell peppers if unavailable))
- 1 cup Tomato sauce (plain canned sauce)
- 1 tablespoon Worcestershire sauce
- 3 tablespoons Vegetable oil
The Rice and Plantains
- 2 cups Long-grain white rice (rinsed until water runs clear)
- 2-3 pieces Very ripe plantains (skin should be mostly black)
- 1 cup Neutral oil (for frying plantains)
👨🍳 Instructions
-
1
Place the soaked black beans in a large pot, cover with 2 inches of water, and add the half bell pepper. Bring to a boil, then reduce to a simmer for 1 to 1.5 hours until tender but not mushy.
-
2
In a separate large pot, place the beef chunks and the halved onion. Cover with water and a pinch of salt. Simmer over medium-low heat for 1.5 to 2 hours until the beef is fork-tender.
-
3
Once the beef is cooked, remove it from the broth (reserve the broth!) and let it cool slightly. Using two forks or your fingers, shred the beef into thin strands.
-
4
Prepare the rice: In a medium pot, combine 2 cups of rice with 4 cups of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and cook for 18-20 minutes until fluffy.
-
5
For the beef sofrito: Heat oil in a large skillet over medium heat. Sauté the diced onion and chopped sweet peppers until soft and translucent, about 5-7 minutes.
-
6
Add the shredded beef to the skillet, stirring to coat with the aromatics. Pour in the tomato sauce, Worcestershire sauce, and 1/2 cup of the reserved beef broth.
-
7
Simmer the beef uncovered for 15-20 minutes until the liquid has reduced and the flavors are concentrated. Season with salt and pepper to taste.
-
8
Finish the beans: Remove the large piece of bell pepper. In a small pan, sauté 2 cloves of minced garlic in a little oil and stir it into the beans along with the cumin. Simmer for another 10 minutes to thicken the liquid.
-
9
Prepare the 'Tajadas' (plantains): Peel the ripe plantains and slice them diagonally into 1/2-inch thick oval pieces.
-
10
Heat 1 cup of oil in a frying pan. Fry the plantain slices until golden brown and caramelized on both sides, about 2-3 minutes per side. Drain on paper towels.
-
11
To serve, place a mound of white rice, a portion of black beans, and a portion of shredded beef side-by-side on a large plate. Arrange the fried plantains around the edges.
💡 Chef's Tips
Always use very ripe (black-skinned) plantains; green ones will be starchy rather than sweet. Don't discard the beef cooking liquid; it is liquid gold for flavoring the meat and beans later. If you want the beans 'creamy,' mash a small spoonful of beans against the side of the pot and stir them back in. For the most authentic flavor, try to find Venezuelan 'Ají Dulce' peppers; they provide a unique aroma without heat. Make the beef and beans a day in advance; the flavors deepen significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve with a side of fresh avocado slices for a cool, creamy contrast. Add a sprinkle of salty white cheese (like Queso Fresco or Feta) over the black beans. A cold glass of Papelón con Limón (raw cane sugar lemonade) is the traditional beverage pairing. Offer a bottle of 'Guasacaca' (Venezuelan avocado herb sauce) on the side for an extra zing. Top with a fried egg ('Pabellón a Caballo') for an even more indulgent experience.