Venezuela’s classic plate of shredded beef, black beans, white rice and fried plantain.
Pabellón criollo is one of Venezuela’s most recognisable composed meals. Each component is prepared separately, then brought together on the plate: carne mechada, black beans, rice and ripe plantain.
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Ingredients
- 800 g beef flank or chuck
- 500 g cooked black beans
- 450 g long-grain white rice
- 2 ripe plantains, about 500 g
- 250 g onion, divided
- 200 g bell pepper, divided
- 300 g tomatoes, chopped
- 20 g garlic, chopped
- 4 g ground cumin
- 40 ml neutral oil, plus extra for plantain
- 10 g salt, divided
- 1.5 litres water or stock, as needed
Method
- Simmer beef gently in water or stock until tender, then cool slightly and shred.
- Cook part of the onion, pepper and garlic in oil, add tomato and cumin, then fold in shredded beef and simmer until richly seasoned.
- Cook remaining onion and pepper briefly, add black beans with some bean liquid and simmer until creamy.
- Cook rice separately until tender. Slice ripe plantains lengthwise or diagonally and fry until caramelised and golden.
- Serve shredded beef, beans, rice and plantain together on one plate.
Chef Notes
Keep the four components distinct. The beef should be moist, the beans creamy and the plantain properly ripe for sweetness.
Substitutions
Chuck works well when flank is unavailable. Brown rice can replace white rice as a practical variation, though it is not the classic presentation.
Storage
Refrigerate the components separately for up to 3 days. Reheat beef, beans and rice until fully hot and fry fresh plantain when possible.
Allergen Notes
No major allergens are required in the base recipe; check stock and packaged seasonings.
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Chef-tested recipe
Venezuela’s classic plate of shredded beef, black beans, white rice and fried plantain.
