Traditional Venezuelan Dishes
Venezuelan Pabellon Criollo
Prepare an authentic Venezuelan Pabellon Criollo with shredded beef, stewed black beans, loose white rice, and golden slices of ripe plantain. A homemade, abundant, and contrasting dish, ideal for sharing with family.
Pabellon Criollo is one of the most representative dishes of Venezuelan cuisine. Its four elements are served together to combine the softness of the beef, the creaminess of the beans, the lightness of the rice, and the sweet and caramelized touch of the ripe plantain.
01
Ingredients
Have everything ready before you begin.
- ✓For the beef: 700 g of beef brisket or round
- ✓For the beef: 1 large onion
- ✓For the beef: 4 cloves of garlic
- ✓For the beef: 1/2 red bell pepper
- ✓For the beef: 2 scallions
- ✓For the beef: 2 tablespoons of vegetable oil
- ✓For the beef: 1 teaspoon of ground cumin
- ✓For the beef: 1 teaspoon of sweet paprika
- ✓For the beef: 1 bay leaf
- ✓For the beef: 1 teaspoon of salt
- ✓For the beef: 1/2 teaspoon of black pepper
- ✓For the beans: 300 g of dried black beans
- ✓For the beans: 1.5 liters of water
- ✓For the beans: 1 medium onion
- ✓For the beans: 2 cloves of garlic
- ✓For the beans: 1/2 green bell pepper
- ✓For the beans: 1 tablespoon of vegetable oil
- ✓For the beans: 1 teaspoon of cumin
- ✓For the beans: salt to taste
- ✓For the rice: 2 cups of long-grain white rice
- ✓For the rice: 3 cups of water
- ✓For the rice: 1 tablespoon of vegetable oil
- ✓For the rice: 1/2 teaspoon of salt
- ✓For the plantain slices: 2 large ripe plantains
- ✓For the plantain slices: 4 tablespoons of oil for frying
- ✓For the plantain slices: a pinch of salt
02
Step-by-step method
- 01
The night before, rinse the black beans and leave them in a large container, covered with enough water.
The night before, rinse the black beans and leave them in a large container, covered with enough water.
- 02
The next day, drain the beans and place them in a pot with 1.5 liters of water.
The next day, drain the beans and place them in a pot with 1.5 liters of water. Cook over medium heat and remove the foam from the surface. Let them cook for 1 hour and 30 minutes to 2 hours, until they are tender but still retain their shape.
- 03
While the beans are cooking, place the beef brisket or round in a pot with enough water.
While the beans are cooking, place the beef brisket or round in a pot with enough water. Cook over medium heat for about 1 hour and 30 minutes, until the beef is very tender.
- 04
Remove the beef, reserve some of its broth, and let it cool.
Remove the beef, reserve some of its broth, and let it cool. Then, shred it following the fibers to obtain long and soft strands.
- 05
Finely chop the large onion, half of the red bell pepper, the two scallions, and the four cloves of garlic.
Finely chop the large onion, half of the red bell pepper, the two scallions, and the four cloves of garlic.
- 06
Heat two tablespoons of vegetable oil in a large skillet.
Heat two tablespoons of vegetable oil in a large skillet. Saute the onion and bell pepper for 4 minutes, until they are translucent.
- 07
Add the scallions and garlic, and cook for 1 minute more, avoiding burning the garlic.
Add the scallions and garlic, and cook for 1 minute more, avoiding burning the garlic.
- 08
Add the shredded beef, cumin, sweet paprika, bay leaf, salt, and pepper.
Add the shredded beef, cumin, sweet paprika, bay leaf, salt, and pepper. Add half a cup of the reserved broth and mix.
- 09
Cook the beef over low heat for 15 to 20 minutes, until it absorbs the sauce and is juicy.
Cook the beef over low heat for 15 to 20 minutes, until it absorbs the sauce and is juicy. If it becomes too dry, add a little more of the reserved broth.
- 10
To prepare the beans, chop the medium onion, half of the green bell pepper, and the two cloves of garlic.
To prepare the beans, chop the medium onion, half of the green bell pepper, and the two cloves of garlic.
- 11
Heat a tablespoon of vegetable oil in another pot and saute these vegetables for 5 minutes.
Heat a tablespoon of vegetable oil in another pot and saute these vegetables for 5 minutes. Add the cumin and mix.
- 12
Add the cooked beans with some of their liquid and add salt to taste.
Add the cooked beans with some of their liquid and add salt to taste. Cook over low heat for 15 to 20 minutes more, stirring carefully.
- 13
For a creamier texture, mash a small amount of beans against the pot and mix again.
For a creamier texture, mash a small amount of beans against the pot and mix again. Keep some beans whole.
- 14
Rinse the two cups of rice until the water comes out less cloudy.
Rinse the two cups of rice until the water comes out less cloudy. Place it in a pot with the three cups of water, a tablespoon of oil, and half a teaspoon of salt.
- 15
Mix once and bring to medium-high heat.
Mix once and bring to medium-high heat. When the water has almost evaporated and small holes appear on the surface, reduce the heat to low, cover, and cook for 15 to 18 minutes.
- 16
Turn off the heat and let the rice rest for 10 minutes without lifting the lid.
Turn off the heat and let the rice rest for 10 minutes without lifting the lid. Then, separate the grains with a fork.
- 17
Peel the ripe plantains and cut them into long slices, slightly diagonal.
Peel the ripe plantains and cut them into long slices, slightly diagonal.
- 18
Heat the four tablespoons of oil in a skillet over medium heat.
Heat the four tablespoons of oil in a skillet over medium heat. Fry the plantain slices in batches for about 2 or 3 minutes on each side, until they are golden and caramelized on the edges.
- 19
Remove the plantain slices on paper towels and add a pinch of salt.
Remove the plantain slices on paper towels and add a pinch of salt.
- 20
Taste the beef, beans, and rice, and adjust the salt only if necessary.
Taste the beef, beans, and rice, and adjust the salt only if necessary. Remove the bay leaf from the beef.
- 21
Serve each plate with a portion of white rice, a portion of black beans, shredded beef, and several slices of ripe plantain.
Serve each plate with a portion of white rice, a portion of black beans, shredded beef, and several slices of ripe plantain.
- Let the beans soak overnight to favor a more uniform cooking.
- The cooking time of the beans may vary depending on their age.
- The beef brisket can be replaced with round, as long as it allows for soft strands.
- In some countries, black beans are known as black beans.
- Use ripe but firm plantains to achieve caramelized edges without falling apart.
- Fry the plantain with hot oil, but without it smoking.
- The beef and beans can be prepared in advance and reheated over low heat.
- If using short-grain rice, follow the usual water ratio for that variety to avoid it becoming mushy.
- Serve the components separately to better appreciate their colors and textures, or combine them slightly to mix their juices.