Venezuelan Pabellón Criollo (Shredded Beef, Black Beans, Rice & Plantains)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g flank steak (carne mechada), boiled tender and shredded into thin threads
- • 2 cups cooked black beans (caraotas negras), seasoned with cumin and sweet pepper (ají dulce)
- • 2 cups long-grain white rice, cooked fluffy
- • 2 ripe yellow plantains, sliced and fried golden (tajadas de plátano)
- • 1 large onion, finely chopped
- • 1 red bell pepper, finely chopped
- • 3 sweet peppers (ají dulce), seeded and minced
- • 4 garlic cloves, minced
- • 1 can (400g) crushed tomatoes
- • 1 tsp ground cumin
- • 2 tbsp vegetable oil
- • 1 tsp salt
- • Queso blanco rallado, to garnish
Preparation Steps
Sauté chopped onion, red bell pepper, ají dulce, and garlic in oil for 6 minutes; add crushed tomatoes, cumin, salt, shredded flank steak, and 1/2 cup of meat cooking broth; simmer on low heat for 25 minutes until beef absorbs the rich sofrito and sauce is glossy.
In another saucepan, simmer cooked black beans with a spoonful of sofrito, a pinch of sugar, and cumin for 15 minutes until thick and savory.
Plate four distinct quadrants on a large dinner plate: a mound of fluffy white rice (representing purity), rich black beans (representing heritage), savoury shredded beef (representing earth), and sweet fried golden plantain tajadas (representing sunshine).
Sprinkle crumbled white queso blanco over the black beans and serve hot with fresh arepitas.