Venezuela | Meats | Beef

Pabellón Criollo

(Venezuelan shredded beef with beans, rice & plantains)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 1/4 cup
Beef, sirloin or flank steak 2 lbs
Onion chopped 1 each
Water to cover
Salt 2 tsp
 
Onion chopped finely 1 each
Pepper, red bell chopped finely 1 each
Garlic minced 3-4 cloves
Tomatoes peeled, seeded, chopped 2-3 cups
Salt and pepper   to taste
     
Cooked black beans   1 recipe
Cooked white rice   4 cups
Fried plantains   1 recipe

METHOD

Basic Steps:  Sear → Simmer → Shred → Sauté → Simmer
  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. Remove from heat and place meat in a large pot with the onion, salt and pepper and enough water to cover. Bring to a boil, then reduce heat to low, cover and simmer 1 to 1 1/2 hours until meat is very tender. Remove meat and set aside to cool, reserving broth. When cool, shred the meat with your hands.
  2. Reheat the skillet, adding more oil if necessary. Sauté the onion, peppers and garlic until onions are translucent. Stir in the meat and chopped tomatoes. Add a little of the reserved broth to moisten if necessary. Season with salt and pepper and simmer 15-20 minutes.
  3. Serve with black beans, white rice and surrounded on two sides with the fried plantains.

VARIATIONS

  • A little cumin seed can be added to the sautéing onions and peppers if you like.

NOTES

  • Pabellón criollo is the quintessential Venezuelan dish. The various components are a balance of flavors and colors that make a Venezuelan's heart sing.