Pabellón Criollo with Shredded Beef and Plantains

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Traditional Venezuelan comfort food featuring slow-cooked shredded beef, black beans, white rice, and fried sweet plantains. This Latin American-inspired beef recipe, ready in about 145 minutes, pairs beef flank steak, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

Ingredients

• 1.5 lbs beef flank steak
• 1 large, sliced onion
• 4, minced garlic cloves
• 1, diced green bell pepper
• 2 medium, diced tomato
• 1 tsp ground cumin
• 2 cups black beans, cooked
• 1 cup long grain white rice
• 2 cups water
• 2, peeled and sliced diagonally 1/2 inch thick ripe plantains
• 1/2 cup vegetable oil
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: In a large pot, combine 1.5 lbs beef flank steak with 1 large sliced onion, 4 minced garlic cloves, 1 diced green bell pepper, 2 diced tomatoes, and 1 tsp ground cumin. Add 3 cups water, cover, and simmer over low heat for 2 hours until beef is tender and shreds easily.
2. Step 2: Remove beef and shred finely with two forks; return shredded beef to the pot and simmer uncovered for 10 minutes to thicken the sauce, seasoning with salt and black pepper to taste.
3. Step 3: While beef cooks, rinse 1 cup long grain white rice until water runs clear. In a saucepan, combine rice with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes until rice is tender and water absorbed.
4. Step 4: Heat 1/2 cup vegetable oil in a large skillet over medium heat. Add 2 peeled and sliced ripe plantains and fry for 3-4 minutes per side until golden and caramelized; drain on paper towels.
5. Step 5: To serve, plate a mound of white rice, spoon 1/3 cup cooked black beans beside it, add 1 cup shredded beef, and top with 4-5 fried plantain slices for a classic Pabellón Criollo experience.