Pabellon Criollo (Venezuelan National Plate)
Pabellon Criollo is Venezuela's national dish, combining shredded beef, black beans, rice, and sweet fried plantains for a vibrant, satisfying meal.
Contents (2 sections)▾
Ingredients
- 500 g beef flank or brisket
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Black pepper to taste
- 2 cups beef broth
- 1 cup black beans, soaked overnight
- 1 bay leaf
- 2 cups water
- 2 cups white rice
- 4 ripe plantains
- Vegetable oil for frying
- Fresh cilantro for garnish
Steps
In a large pot, brown the beef with onions, garlic, and bell pepper over medium heat for about 5 minutes. This step builds flavor through browning.
Add cumin, paprika, salt, black pepper, and beef broth. Cover and simmer on low for 1.5 hours until the beef is tender and shreds easily.
In another pot, combine soaked black beans, bay leaf, and water. Cook on medium heat for about 1 hour, or until beans are tender.
Rinse the rice under cold water until it runs clear, then cook in a separate pot with 4 cups of water for about 20 minutes on high heat. Lower to low and let steam for another 10 minutes.
Meanwhile, peel and slice plantains diagonally. Fry in hot vegetable oil (about 180°C) until golden brown, approximately 3-4 minutes per side.
To serve, compose the plate with a portion of shredded beef, a scoop of black beans, a serving of rice, and a few pieces of fried plantains, keeping each component separate for contrast.
Why this works
Pabellon Criollo's appeal lies in the balance of flavors and textures from its four distinct components. The braised beef is tender and flavorful, thanks to the slow cooking method that allows it to absorb the rich broth and spices. Black beans provide a creamy, earthy contrast, while the white rice acts as a neutral base to tie the plate together. The sweet fried plantains add a delightful sweetness that balances the savory elements. If the beef is too tough after cooking, ensure it's simmered longer; the low and slow method breaks down the connective tissues, leading to the desired tenderness. Similarly, if the beans seem undercooked, adding a bit more water and continuing to simmer can help them soften without breaking apart. This dish captures the essence of Venezuelan cuisine with its harmony of flavors.