South American

Pabellón Criollo

Name: Pabellón Criollo
Total time: 90 min
Yield: 3 servings
Cuisine: South American
Ingredients: 1 lb flank steak; 2 cups cooked black beans; 2 cups cooked white rice; 2 ripe plantains sliced and fried; 1 large onion diced; 1 red bell pepper diced; 2 cloves garlic; 1 cup crushed tomatoes; 1 tsp cumin

Venezuela's beloved national plate — savory shredded beef, black beans, white rice, and sweet fried plantains, every bite a satisfying balance of flavors.

90 minutes

Serves 3

Main

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Boil the beef: Place the flank steak in a pot covered with water, half an onion, and salt. Simmer for 1.5 to 2 hours until tender enough to shred. Reserve 1 cup of the beef broth.

2
Shred the meat: Remove the steak from the broth, let it cool slightly, and shred it entirely using two forks.
3
Prepare the sofrito: In a large skillet, heat 2 tbsp of oil and sauté the remaining diced onion, red bell pepper, and minced garlic until soft and translucent.
4
Simmer the beef: Add the shredded beef, crushed tomatoes, cumin, and the reserved beef broth to the skillet. Simmer on low heat for 15-20 minutes until the liquid reduces and flavors meld.
5
Fry the plantains: While the beef simmers, fry the ripe plantain slices in hot oil until deeply caramelized and sweet.
6
Assemble the plate: Serve the shredded beef (carne mechada) alongside the black beans, white rice, and fried plantains.

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