Pabellón Criollo
Pabellón Criollo is a traditional Venezuelan dish featuring shredded beef, black beans, white rice, and fried plantains.
Contents (2 sections)▾
Ingredients
- 500 g flank steak
- 1 tsp salt
- 1 tsp black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 cups beef broth
- 2 cups black beans, cooked
- 2 cups white rice
- 2 ripe plantains, sliced
- oil for frying
- fresh cilantro, for garnish
- lime wedges, for serving
Steps
In a large pot, season the flank steak with salt and pepper. Sear in a little oil over medium-high heat for about 5 minutes on each side until browned. This locks in flavor.
Add chopped onion, garlic, and bell pepper to the pot, cooking for about 3-5 minutes until softened. This enhances the dish's aromatic profile.
Pour in the beef broth and let it simmer on low heat for approximately 1 hour until the meat is tender and easily shreddable.
Once cooked, remove the flank steak and shred it using two forks. Return the meat to the pot, mixing it with the cooking juices.
While the meat cooks, prepare the white rice according to package instructions, usually about 20 minutes cooking time.
In a separate pan, heat oil over medium heat and fry the sliced plantains for about 2-3 minutes on each side until golden brown. This adds a sweet contrast to the savory elements.
Why this works
Pabellón Criollo is a classic Venezuelan dish that combines four essential components into a single, harmonious plate. The flank steak, when braised and shredded, absorbs the flavors from the aromatics and broth, resulting in tender, juicy meat that serves as the star of the dish. Cooking the black beans separately allows for a rich texture and flavor that complements the beef. The white rice acts as a neutral base, balancing the strong flavors while providing a filling element. Fried plantains add a sweet and soft contrast, enhancing the overall experience. If the plantains seem too firm to slice, allow them to ripen further until they are soft. This dish exemplifies the balance of flavors and textures that is central to Venezuelan cuisine.
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