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

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.

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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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