International Recipes and Cooking Around the World

Pabellón Criollo

Pabellon Criollo Recipe (Venezuelan shredded beef with beans, rice and plantains)

(Venezuelan shredded beef with beans, rice and plantains)

5
Average: 4 (65 votes)

Pabellón criollo is the quintessential Venezuelan meal. The various components of the dish are a balance of flavors and colors that make a Venezuelan's heart sing: shredded beef, simmered black beans, fried rice plantains and hot rice. Sometimes a fried egg is thrown on the top for good measure.

4 to 6 servings

Ingredients

  • Oil -- 1/4 cup
  • Beef sirloin or flank steak -- 2 pounds
  • Onion, chopped -- 1
  • Salt -- 2 teaspoons
  • Pepper -- 1 teaspoon
  • Water -- to cover
  • Onion, finely chopped -- 1
  • Red bell pepper, finely chopped -- 1
  • Garlic, minced -- 3-4 cloves
  • Tomatoes, peeled, seeded and chopped -- 2-3 cups
  • Salt and pepper -- to taste
  • Cooked black beans -- 1 recipe
  • Cooked white rice -- 4 cups
  • Fried plantains -- 1 recipe

Method

  1. Heat the oil in in a skillet over medium-high flame. Sear the meat on both sides to brown well, about 4-5 minutes per side.
  2. Remove from heat and place the meat in a large pot with the chopped onion, salt, pepper and enough water to cover. Bring to a boil, then reduce heat to low, cover and simmer 1 to 1 1/2 hours, or until meat is very tender.
  3. Remove the meat from the pot and set aside to cool, reserving the broth. When cool, shred the meat with your fingers or two forks.
  4. Reheat the skillet, adding more oil if necessary. Add the finely chopped onion, peppers and garlic and sauté until the onions are translucent.
  5. Stir in the shredded meat, chopped tomatoes, salt and pepper. Add a little of the reserved broth to moisten and simmer for about 15-20 minutes.
  6. Serve with black beans, white rice a couple of fried plantains.

Variations

  • Pabellón a Caballo: serve with a fried egg on top.
  • During Lent, when eating meat is avoided, pabellón criollo is sometimes made with fish, caiman or even capybara (chigüire), a large rodent that has been classified by the Catholic Church as a fish.
  • A little cuminseed can be added to the sautéing onions and peppers if you like.

Comments

I sought this recipe out to help me make Arepas as I saw on Bobbly Flay's Throwdown show. It was a great help and as it was described it made not only my heart sing, but my taste buds. Excellent recipe.

My mother-in-law busts out the most tremendous pabellon every time we visit around Christmastime. Sooo good! My wife got the family recipe and wrote it up on her blog. It's always such a treat, and very much a family, comfort food.

I sought this recipe out to help me make Arepas as I saw on Bobbly Flay's Throwdown show. It was a great help and as it was described it made not only my heart sing, but my taste buds. Excellent recipe.

I am preparing my personal Venezuelan cookbook and you could see it pretty soon on my webpage I am putting together. I am from Venezuela, lived there for 38 years and I love to cook. I have been here in the states for the last 11 years but I keep mu culture! This webpage would give you real good, homemade recipes!

I have fallen in love with an amazing Venezuelian woman... and would love to cook for her both normal meals and romantic meals...I am pretty comfortable in the kitchen. She is from the area of valencia can you help?????

Hola, vì tu comentario y me preguntaba si ya tenias listo to libro de cocina en ingles. Fui estudiante de intercambio el año pasado y mi host mother le gustò la cocina venezolana pero no consigo ningùn libro en ingles.