Simmered Pabellón Criollo with Shredded Beef and Black Beans

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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 recipe, 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.

Ingredients

• 2 lbs beef chuck roast
• 1 onion, large, finely chopped
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 2 cups beef broth
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 2 cups black beans, cooked
• 1 1/2 cups, uncooked white rice
• 2 ripe plantains, peeled and sliced lengthwise
• 1/4 cup vegetable oil
• to taste salt
• to taste black pepper

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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.