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Pabellón Criollo

Name: Pabellón Criollo
Total time: 150 min
Yield: Serves 4
Cuisine: Venezuela
Ingredients: 600g (in one piece) Beef; 250g (canned) Black beans; 4 bowls Cooked rice; 2 Plantain; 2 Onion; 1 Red bell pepper; 4 cloves Garlic; 2 Tomato; 1 tsp Cumin powder; 2 tsp Brown sugar; 2 tsp Salt; 3 tbsp Vegetable Oil; To taste Oil for frying

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐

Shredded beef stew, black beans, white rice, and fried plantain on one plate — Venezuela's national dish.

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📖 The Story Behind This Dish

Pabellón criollo is considered Venezuela's national dish: carne mechada (shredded beef stewed in tomato), stewed black beans, white rice, and fried ripe plantain served together. The combination is said to represent the diverse roots of the Venezuelan people. Topped with a fried egg, it's called 'a caballo' (on horseback).

🌆 Where it's eaten: At Sunday lunch, the family gathers at grandmother's house and serves themselves beef, black beans, rice, and sweet plantain from big platters.

🥕 Ingredients (serves 4)

Beef 600g (in one piece)
Black beans 250g (canned)
Cooked rice 4 bowls
Plantain 2
Onion 2
Red bell pepper 1
Garlic 4 cloves
Tomato 2
Cumin powder 1 tsp
Brown sugar 2 tsp
Salt 2 tsp
Vegetable Oil 3 tbsp
Oil for frying To taste

👩‍🍳 Instructions

Boil the beef in 1.5L water for 1 1/2 hours, cool, and shred finely by hand. Reserve the cooking liquid.
Heat oil in a frying pan and sauté 1 onion, the bell pepper, and 2 cloves garlic, all chopped, then add the tomato, cumin, and salt and simmer.
Add the shredded beef and 200ml cooking liquid and simmer 15 minutes until most of the liquid is gone.
In another pot, sauté the remaining onion and garlic, add the black beans, dark sugar, a little salt, and 100ml water, and simmer 15 minutes.
Slice the plantain diagonally and fry in 170°C oil until golden on both sides.
Arrange the rice, beef, black beans, and plantain side by side on plates.

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