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Pabellon Criollo

A Venezuelan dish consisting of shredded beef, steamed garlic rice, stewed black beans, and fried plantains.

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servings: 4

total time: 3 hours 30 minutes

added on 08/24/2025

recipe by: Frankie

INGREDIENTS

FOR THE BEEF:
1 TBSP paprika
1 TBSP ground cumin
2 tsp salt
1/2 tsp freshly ground black pepper
2 pounds beef chuck roast
1 TBSP olive oil
1 medium yellow onion, diced
1 green bell pepper, diced
4 Roma tomatoes, chopped
4 medium garlic cloves, minced
FOR THE BEANS:
1 cup dried black beans, rinsed
1 TBSP olive oil
1 medium yellow onion, diced
1 tsp ground cumin
1 tsp paprika
1 TBSP white vinegar
1/4 cup water
1/2 tsp salt
FOR THE RICE:
1 TBSP olive oil
1 medium garlic clove, minced
1 cup long-grain white rice
1 1/2 cups water
1/4 tsp salt
FOR THE PLANTAINS:
3 TBSP olive oil
2 medium plantains, peeled and cut into 1/2-inch thick rounds

CONVERSION CALCULATOR

DIRECTIONS

FOR THE BEEF:
Preheat the oven to 325°F.
Mix the paprika, cumin, salt, and pepper in a small bowl then rub all over the chuck roast.
Heat the oil in a dutch oven over medium-high heat.
Sear the beef until well browned on all sides, about 3 minutes per side.
Transfer the beef to a plate and set aside.
Add the onion, bell pepper, tomatoes, and garlic to the dutch oven and cook, stirring often, until the vegetables are softened, about 5 minutes.
Place the beef back into the dutch oven with the vegetables then place a lid on the dutch oven and place it in the preheated oven.
Cook in the oven until the beef is very tender, about 3 hours.
Take the beef out of the oven and set aside.
FOR THE BEANS:
Place the dried black beans in a saucepan and cover with at least 2-inches of water then bring to a boil over medium-high heat.
When the water begins to boil, place a lid on the pan and reduce the heat to medium-low then simmer the beans until tender, about 1 hour.
Drain the beans and set aside.
Heat the oil in a pan over medium heat then add the diced onion and cook, stirring occasionally, until the onion softens and lightly browns, about 8 minutes.
Stir the cooked beans, cumin, paprika, vinegar, water, and salt in the pan with the onion and cook, stirring occasionally, for about 5 minutes.
FOR THE RICE:
Heat the oil in a large saucepan over medium-high heat then add the garlic and rice and cook while stirring for just a few seconds or until the garlic becomes fragrant.
Pour the water into the pan along with the salt and bring to a boil.
When the water begins to boil place a lid on the pan and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes.
After 10 minutes, KEEPING THE LID ON, turn off the heat and let the rice sit for 20 more minutes.
Now you can take off the lid and gently fluff the rice with a fork.
FOR THE PLANTAINS:
Heat the oil in a large pan over medium-high heat.
Working in batches, spread the sliced plantains in a single layer in the pan and fry until browned on each side and tender in the center, about 5 minutes per side.
SERVING:
Use two forks to shred the beef then stir and season with additional salt & pepper, if needed.
Serve everything on a large serving dish in 4 rows: a row of plantains, a row of beans, a row of rice, a row of shredded meat.