Pabellón Criollo with Shredded Beef and Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Traditional Venezuelan comfort food featuring slow-cooked shredded beef, black beans, white rice, and fried sweet plantains. This latin american-inspired beef ready in about 145 minutes pairs beef flank steak, large, sliced onion, minced 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.

Prep: 15 min Cook: 130 min Serves 4 Latin American cuisine 600 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pabellón Criollo with Shredded Beef and Plantains take to make?

Total time is about 145 minutes (15 min prep + 130 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 Shredded Beef and Plantains?

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 Shredded Beef and Plantains?

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 Shredded Beef and Plantains 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 Shredded Beef and Plantains?

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.

Related recipes