Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Traditional Venezuelan platter featuring tender slow-braised shredded beef served alongside black beans, fluffy white rice, and fried plantains. This latin american-inspired beef ready in about 215 minutes pairs beef flank steak, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 195 min Serves 4 Latin American cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large pot, heat 2 tbsp olive oil over medium heat and sauté 1 large diced yellow onion, 3 minced garlic cloves, and 1 diced green bell pepper for 5 minutes until softened and fragrant.
  2. Step 2: Add 1.5 lbs beef flank steak cut into large chunks, 1 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp black pepper, and 1 tsp salt; cover and simmer on low for 3 hours until beef is tender and shreds easily.
  3. Step 3: While beef cooks, rinse 1 cup white rice under cold water; bring 2 cups water to a boil in a saucepan, add rice, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
  4. Step 4: Heat 1 cup vegetable oil in a skillet over medium-high heat; peel and slice 2 large ripe plantains into 1/2-inch thick diagonal pieces; fry for 2-3 minutes per side until golden and caramelized; drain on paper towels.
  5. Step 5: Warm 2 cups canned black beans in a saucepan over low heat until heated through.
  6. Step 6: Shred the braised beef with forks and serve on plates with rice, black beans, and fried plantains.

Frequently asked questions

How long does Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef take to make?

Total time is about 215 minutes (20 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef flank steak from drying out.

Can I substitute ingredients in Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pabellón Criollo with Black Beans, Rice, and Slow-Braised Beef?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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