Simmered Pabellón Criollo with Shredded Beef and Black Beans

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

Traditional Venezuelan dish featuring tender shredded beef slow-simmered in a rich tomato sauce, served with black beans, white rice, and fried plantains. This venezuelan-inspired beef ready in about 170 minutes pairs beef chuck roast, onion, large, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, 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: 150 min Serves 6 Venezuelan cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 2 lbs beef chuck roast into large chunks and season generously with salt and black pepper; heat a large pot over medium-high heat and brown the beef pieces on all sides for about 8 minutes.
  2. Step 2: Add 1 large finely chopped onion and 4 minced garlic cloves to the pot, sautéing with the beef for 4 minutes until softened and fragrant.
  3. Step 3: Stir in 3 tbsp tomato paste, 1 tsp ground cumin, and 1/2 tsp dried oregano, cooking for 2 minutes until the tomato paste darkens and coats the meat.
  4. Step 4: Pour in 2 cups beef broth, bring to a simmer, cover, and reduce heat to low; cook for 2 to 2.5 hours until the beef is fork-tender and shreds easily.
  5. Step 5: While the beef cooks, rinse 1 1/2 cups uncooked white rice until water runs clear, then cook it according to package instructions until fluffy.
  6. Step 6: Heat 1/4 cup vegetable oil in a skillet over medium heat; fry 2 peeled and sliced ripe plantains for 2-3 minutes per side until golden and caramelized, then drain on paper towels.
  7. Step 7: Once beef is tender, shred it with two forks directly in the pot and stir in 2 cups cooked black beans, cooking for 5 more minutes to blend flavors.
  8. Step 8: Serve the shredded beef and bean mixture alongside the white rice and fried plantains for a colorful, hearty meal.

Frequently asked questions

How long does Simmered Pabellón Criollo with Shredded Beef and Black Beans take to make?

Total time is about 170 minutes (20 min prep + 150 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 Simmered Pabellón Criollo with Shredded Beef and Black Beans?

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 chuck roast from drying out.

Can I substitute ingredients in Simmered Pabellón Criollo with Shredded Beef and Black Beans?

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 Simmered Pabellón Criollo with Shredded Beef and Black Beans for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Simmered Pabellón Criollo with Shredded Beef and Black Beans?

Venezuelan 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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