Entree: Venezuela – Southern Culinary Region – Pabellón Criollo (Venezuela’s plate of shredded beef with black beans, white rice, and fried sweet plantains)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) flank steak or skirt steak, trimmed (for shredded beef)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves (9 g) garlic, minced
- 1 cup (240 g) crushed tomatoes or 1 large chopped tomato
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- 1 bay leaf
- 1 cup (240 ml) beef stock or water
- Salt and black pepper to taste
- 1 1/2 cups (300 g) long-grain white rice, uncooked
- 3 cups (720 ml) water for cooking rice
- 2 cups (480 g) cooked black beans (or 2 × 15 oz / 425 g cans drained and rinsed)
- 1 tbsp (15 ml) vegetable oil (for beans)
- 1 small onion, finely chopped (for beans)
- 1 clove (3 g) garlic, minced (for beans)
- 2 ripe plantains, approx. 1 lb (450 g), peeled and sliced diagonally
- Vegetable oil for frying, about 1 1/2 cups (360 ml) as needed
- Optional: crumbled queso blanco or fresh parsley for garnish; lime wedges

Instructions

1. Season the flank steak with salt and pepper. In a heavy pot or Dutch oven heat 2 tbsp vegetable oil over medium-high heat and sear the steak on both sides until browned, about 3–4 minutes per side. Remove and set aside.
2. In the same pot, add the sliced onion, red pepper, and minced garlic. Sauté until softened, about 5 minutes. Add crushed tomatoes, ground cumin, smoked paprika, bay leaf, and beef stock. Return the steak to the pot, bring to a simmer, cover, and cook gently until very tender, about 1.5–2 hours (or pressure cook 35–45 minutes).
3. When beef is tender, remove it and shred with two forks. Return shredded beef to the pot with cooking juices and simmer 5–10 minutes to meld flavors. Adjust salt and pepper.
4. While beef cooks, prepare the rice: rinse rice until water runs clear. In a saucepan bring 3 cups (720 ml) water to a boil, add 1/2 tsp salt and the rice, reduce heat to low, cover and cook until water is absorbed and rice is tender, about 15–18 minutes. Fluff with a fork and keep warm.
5. Make the black beans: heat 1 tbsp (15 ml) oil in a skillet over medium heat, sauté the small chopped onion until translucent, add 1 clove minced garlic and cook 30 seconds. Add cooked black beans, 1/4 cup (60 ml) water or stock, a pinch of cumin, and simmer 8–10 minutes. Mash a few beans for a creamier texture if desired. Season to taste.
6. Fry the plantains: heat about 1/2 inch (enough) of vegetable oil in a heavy skillet to medium-high. Fry plantain slices in batches until golden and caramelized, about 2–3 minutes per side. Drain on paper towels and sprinkle a little salt.
7. Assemble Pabellón Criollo on each plate: a mound of white rice, a scoop of black beans, a portion of shredded beef (carne mechada), and 3–4 slices of fried ripe plantain. Garnish with crumbled queso blanco or parsley and serve with lime wedges if desired.