Meat, Americas
Pabellón criollo
Pabellón criollo is Venezuela's national dish, serving 4, ready in about 2 hours 40 minutes, medium difficulty, for €3.60 per person. It brings together slow cooked shredded beef, black beans, white rice, and pan fried plantains. Success depends on cooking the beef chuck long enough that it falls apart on its own, and browning the plantains until caramelized.
Tonight it's Venezuela's national dish, pabellón criollo, with shredded beef, black beans, rice, and golden fried plantains.
- Total time
- 2 h 40
- Difficulty
- Medium
- Cost per person
- €3.60
- Calories per person
- 730 kcalcalculated by Kiloach, your weight coach
- Season
- Fall, Winter
- The kids
- They generally like it
Pabellón criollo is all about contrast, tender savory beef sitting next to plain white rice, creamy black beans, and sweet plantains caramelized in the pan. Each element stays separate on the plate, but it's the way they mix together in your mouth that makes the dish work, the saltiness of the meat against the sweetness of the plantain and the softness of the beans.
This is a dish best saved for a Sunday or the day before a family meal, since the beef chuck needs a long simmer. Kids usually love the golden plantains and the rice, and the shredded beef is easy to eat with no cutting involved. Mon Chou suggests cooking the beef the day before to save time on the day you serve it.
The ingredients
Butcher
- Beef chuck 800 g
Fruits and vegetables
- Onion 2
- Red bell pepper 1
- Garlic 3 cloves
- Ripe plantains 2
Pantry
- Crushed tomatoesoften in the pantry 200 g
- Cuminoften in the pantry 1 tsp
- Canned black beansoften in the pantry 400 g
- Riceoften in the pantry 250 g
- Oiloften in the pantry 4 tbsp
- Saltoften in the pantry 1 pinch
- Pepperoften in the pantry 1 pinch
The step by step recipe
-
Cook the beef chuck cut into large chunks in salted water with one onion and one garlic clove, covered. 1 h 30
Keep cooking until the meat falls apart on its own under a fork.
-
Shred the meat, then sauté it with the remaining onion, bell pepper, and garlic, all minced, along with the tomatoes, cumin, salt, and pepper. 20 min
Add a ladle of the cooking broth, it keeps the meat moist.
-
Warm the beans with their liquid and a spoonful of oil, mashing a few to thicken the sauce. 10 min
Black beans taste even better with a bit of cumin and garlic in the pot.
-
Cook the rice in salted water, then drain it. 11 min
Rinse it before cooking for nicely separated grains.
-
Cut the plantains into diagonal slices and brown them in a pan with the remaining oil, then plate everything together. 8 min
Wait until they caramelize well on one side before flipping.
Our tips to get it right
- Pick a well marbled piece of beef chuck, it will fall apart into tender strands more easily after the long simmer.
- Mince the onion and bell pepper finely for the second cooking step, they should melt into the shredded beef instead of staying crunchy.
- Always keep a bit of the beef cooking broth aside, it's useful for moistening the shredded meat if it looks dry.
The variations
- Swap the beef chuck for beef shank or cheek, both work just as well for a long, shreddable braise.
- For a vegetarian version, replace the beef with shredded portobello mushrooms simmered in the same cumin tomato sauce.
- For a quicker weeknight version, use leftover cooked braised beef and focus your time on the rice, beans, and plantains.
What to serve it with
- Mashed avocado with lime
- Slices of salty fresh cheese
- A cold passion fruit juice
Storage
Pabellón criollo keeps for 3 days in the fridge, with each component stored in its own sealed container. The shredded beef and beans freeze well for up to 2 months, while the rice and plantains are best made fresh. Reheat the meat and beans in a saucepan with a little liquid to keep them moist.
Questions about this dish
Can I use a different cut of beef instead of chuck?
Yes, beef shank, chuck roast, or cheek all work well. Just pick a cut that holds up to long simmering in water and shreds easily afterward.
Can pabellón criollo be made ahead of time?
Yes, it's actually recommended, cook the beef chuck the day before and let it cool in its own broth. The shredded meat tastes more tender and flavorful the next day, leaving you just the rice and plantains to finish.
Can I freeze the shredded beef and the beans?
Yes, the shredded beef in sauce and the black beans both freeze very well for up to 2 months in airtight containers. Thaw them in the fridge overnight, then reheat gently in a saucepan.
How do I pick plantains ripe enough for this recipe?
Look for plantains with nearly black, heavily spotted skin, they turn sweet and soft once fried. Green or yellow plantains stay firm and bland, which changes the character of the dish.
How long does it take to make a pabellón criollo?
Count 2 h 40 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a pabellón criollo?
About 730 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a pabellón criollo cost?
About €3.60 per serving, or €14.40 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.
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