Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded Beef

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A traditional Venezuelan dish featuring tender shredded beef slow-cooked with spices, served alongside black beans, white rice, and fried ripe plantains. This latin american-inspired beef ready in about 200 minutes pairs beef brisket, dried black beans, white rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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: 180 min Serves 4 Latin American cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried black beans and soak overnight in water. Drain, then place in a pot with 4 cups water, 1/2 tsp salt, and simmer over low heat for 1.5 hours until tender but not mushy.
  2. Step 2: Meanwhile, season 2 lbs beef brisket with salt and pepper. Heat 3 tbsp olive oil in a large heavy pot over medium-high heat, sear the beef for 3-4 minutes per side until browned.
  3. Step 3: Remove beef, reduce heat to medium, add 1 large diced onion, 4 minced garlic cloves, and 1 diced green bell pepper to the pot. Sauté for 5 minutes until softened and fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp cumin powder, and 1 tsp paprika; cook for 2 minutes until fragrant.
  5. Step 5: Return beef to pot, add 1 cup water, cover, and simmer on low heat for 2.5 hours until beef is very tender and shreds easily.
  6. Step 6: Shred beef with two forks directly in the pot, stir to coat in sauce, adjust salt and pepper to taste.
  7. Step 7: Cook 1 cup white rice according to package instructions.
  8. Step 8: Peel 2 medium ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat vegetable oil in a skillet over medium-high heat and fry plantains for 2-3 minutes per side until golden brown and caramelized. Drain on paper towels.
  9. Step 9: To serve, plate white rice, black beans, shredded beef, and fried plantains side by side for a classic Pabellón Criollo presentation.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded Beef take to make?

Total time is about 200 minutes (20 min prep + 180 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 Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded 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 brisket from drying out.

Can I substitute ingredients in Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded 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 Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded 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 Slow-Cooked Venezuelan Pabellón Criollo with Black Beans and Shredded 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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