Spiced Venezuelan Pabellón Criollo with Shredded Beef and Plantains

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty Venezuelan classic featuring slow-cooked shredded beef served with black beans, rice, and fried sweet plantains. This latin american-inspired beef ready in about 160 minutes pairs beef chuck roast, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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
• 2 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium green bell pepper, diced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup diced tomatoes (canned)
• 1 cup beef broth
• 2 cups black beans, cooked
• 2 cups white rice, cooked
• 2 large ripe plantains
• 1/4 cup vegetable oil
• to taste salt and black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Season 2 lbs beef chuck roast with salt and black pepper, sear on all sides until browned, about 4 minutes per side.
2. Step 2: Remove beef and in the same pot, sauté 1 diced medium onion, 3 minced garlic cloves, and 1 diced green bell pepper for 5 minutes until softened and fragrant.
3. Step 3: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to release aromas.
4. Step 4: Add 1 cup canned diced tomatoes and 1 cup beef broth, scraping up browned bits from the bottom. Return beef to pot, cover, reduce heat to low, and simmer gently for 2 hours until beef is tender and easily shredded.
5. Step 5: While beef cooks, peel and slice 2 large ripe plantains diagonally into 1/2-inch thick pieces.
6. Step 6: Heat 1/4 cup vegetable oil in a skillet over medium-high heat and fry plantain slices in batches for 2-3 minutes per side until golden and caramelized; drain on paper towels and sprinkle with salt.
7. Step 7: Once beef is tender, remove from pot and shred using two forks. Return shredded beef to sauce and stir to coat.
8. Step 8: Serve shredded beef alongside 2 cups cooked white rice, 2 cups cooked black beans, and fried plantains for a complete Pabellón Criollo meal.