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Comforting Venezuelan Pabellón Criollo Recipe

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A soul-satisfying Venezuelan comfort food featuring tender shredded beef, rich black beans, and sweet fried plantains served with white rice. This recipe balances bold flavors and simple ingredients for a hearty family meal.

Ingredients

Scale
  • 2 lbs flank steak or chuck roast
  • 1 large onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Juice of 1 lime
  • 2 tbsp vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 cup beef broth or water
  • 1 cup dried black beans, soaked overnight (or 2 cans, drained and rinsed)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1 tbsp olive oil
  • Salt to taste
  • 1 bay leaf
  • 2 ripe plantains (yellow with black spots)
  • Vegetable oil for frying
  • White rice, cooked (about 2 cups)
  • Optional: Fresh cilantro or parsley for garnish

Instructions

  1. Rinse the flank steak under cold water and pat dry. In a Dutch oven, heat 2 tbsp vegetable oil over medium-high heat. Season the meat with salt, pepper, cumin, and smoked paprika. Sear the beef on all sides until browned, about 3-4 minutes per side.
  2. Remove the beef briefly. Add sliced onions, minced garlic, and diced bell peppers to the pot. Sauté until softened and fragrant, about 5 minutes.
  3. Return the beef to the pot. Pour in 1 cup beef broth and lime juice. Bring to a simmer, then cover and reduce heat to low. Cook gently for 1 to 1.5 hours, turning the meat halfway through until tender.
  4. If using dried beans, drain soaking water, rinse, and add to a pot with fresh water to cover by 2 inches. Add bay leaf and a pinch of salt. Bring to a boil, then reduce heat and simmer until tender, about 1 to 1.5 hours. Drain and set aside.
  5. In a skillet, heat 1 tbsp olive oil over medium heat. Add chopped onion, garlic, and cumin. Cook until fragrant, about 3 minutes. Add cooked or canned black beans, stirring gently. Simmer until heated through and thickened slightly. Adjust salt to taste.
  6. Peel ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat vegetable oil in a frying pan over medium heat (about 350°F). Fry plantain slices in batches, about 2-3 minutes per side or until golden and caramelized. Drain on paper towels.
  7. Remove the beef from the pot and place on a cutting board. Using two forks, shred the meat finely. Return shredded beef to the pot with cooking juices and stir to combine. Keep warm.
  8. On a plate, serve a scoop of white rice, a generous portion of shredded beef, a helping of black beans, and a few slices of fried plantains. Garnish with fresh cilantro or parsley if desired.

Notes

Use flank steak or chuck roast for tender beef. Soak dried beans overnight to reduce cooking time and improve texture. Yellow plantains with black spots are ideal for sweetness. Avoid overcrowding the pan when frying plantains to ensure crispness. If beef isn’t shredding easily, cook longer. Mash some beans if sauce is too watery. This recipe is naturally gluten-free. For a quicker version, use canned beans and/or pressure cooker for beef.

Nutrition

Keywords: Venezuelan, Pabellón Criollo, shredded beef, black beans, fried plantains, comfort food, Latin American, gluten-free

Find it online: https://crispcraving.com/comforting-venezuelan-pabell-o-n-criollo-recipe-easy-homemade-steps/