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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A hearty traditional Venezuelan platter featuring slow-cooked shredded beef served alongside black beans and white rice. This latin american-inspired beef ready in about 200 minutes pairs beef chuck roast, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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

• 2 lbs beef chuck roast
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups black beans (cooked or canned, drained)
• 1 cup short grain white rice
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large plantain, sliced into 1/2-inch rounds
• 1/2 cup vegetable oil (for frying plantains)

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 2 lbs beef chuck roast and brown on all sides for about 5 minutes per side until deeply caramelized.
2. Step 2: Remove the beef and set aside. In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves, sautéing for 3-4 minutes until fragrant and translucent.
3. Step 3: Stir in 1 tsp ground cumin and 1 tsp dried oregano, cooking for 1 minute to release their aromas.
4. Step 4: Return the beef to the pot and add 2 cups water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to low, cover, and simmer gently for 2.5 hours until the beef is tender and shreddable.
5. Step 5: While the beef cooks, rinse 1 cup short grain white rice under cold water. In a medium saucepan, combine the rice with 1.5 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes until water is absorbed and rice is fluffy.
6. Step 6: Heat 1/2 cup vegetable oil in a skillet over medium heat. Fry 1 large sliced plantain (cut into 1/2-inch rounds) for 2-3 minutes each side until golden and caramelized. Drain on paper towels.
7. Step 7: Warm 2 cups cooked black beans in a saucepan over low heat.
8. Step 8: Once beef is tender, shred it finely using two forks. Serve the shredded beef alongside the white rice, black beans, and fried plantains for a complete Pabellón Criollo meal.