Pabellón Criollo

Name: Pabellón Criollo
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4
Cuisine: Venezolana
Ingredients: 500 g beef flank steak (for shredding); 2 cups black beans (already cooked); 2 cups white rice (cooked); 2 pieces ripe plantains (for frying); 1 piece white onion (finely chopped); 1 piece red bell pepper (finely chopped); 3 cloves garlic (crushed); 100 g hard white cheese (shredded); to taste cumin, salt, and pepper

The ultimate comfort plate combining savory shredded beef, tender black beans, and the perfect sweetness of fried plantains.

120 min Medium Venezolana 4 servings

The story behind

Hey there! You have no idea how much your photo made my mouth water. Pabellón Criollo is more than just a meal; it's the history of Venezuela on a single plate. Legend says it represents the blend of different cultures coming together: the white rice, the black beans, and the shredded beef. It reminds me of long family lunches where the secret was always in the 'sofrito' made by grandmas. It's the perfect Sunday lunch. I recommend serving it with a fresh arepa and a cold 'papelón con limón' (sugarcane juice with lime) to balance the savory beef with the sweet plantains.

Ingredients

500 g beef flank steak (for shredding)
2 cups black beans (already cooked)
2 cups white rice (cooked)
2 pieces ripe plantains (for frying)
1 piece white onion (finely chopped)
1 piece red bell pepper (finely chopped)
3 cloves garlic (crushed)
100 g hard white cheese (shredded)
to taste cumin, salt, and pepper

Instructions

1

Boil the beef in salted water until very tender. Let it cool down and shred it with your hands or two forks.
2

Prepare a good 'sofrito' by sautéing onion, garlic, and bell pepper. Split it into two portions: one for the beans and one for the beef.
3

For the beef: add it to its portion of sofrito with a bit of the cooking broth and cumin. Simmer on low heat until the flavors are deep and rich.
4

For the beans: reheat them with their portion of sofrito and adjust salt. For an authentic touch, add a tiny pinch of sugar.
5

Slice the plantains into long strips and fry them in hot oil until they are golden brown and sweet.
6

Plate everything together: a heap of rice, the beef, the beans topped with cheese, and the sweet plantains on the side.

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Pabellón Criollo

The story behind

Instructions

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