Venezuelan Pabellón Criollo with Sweet Plantains
A traditional Venezuelan dish featuring shredded stewed beef served alongside black beans, white rice, and caramelized sweet plantains for a colorful and hearty meal. This latin american-inspired beef ready in about 130 minutes pairs flank steak, beef broth, medium chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 1 lb flank steak
- 2 cups beef broth
- 1 medium chopped onion
- 3 cloves minced garlic
- 1 tsp ground cumin
- 1 1/2 cups black beans, cooked
- 1 cup white rice, uncooked
- 2 cups water
- 2 medium ripe plantains
- 1/4 cup vegetable oil
- to taste salt
- to taste black pepper
Instructions
- Step 1: Place 1 lb flank steak in a large pot with 2 cups beef broth, 1 chopped medium onion, 3 cloves minced garlic, 1 tsp ground cumin, salt, and black pepper to taste. Cover and simmer on low heat for 1 1/2 hours until beef is tender.
- Step 2: Remove beef from broth, shred finely using two forks, and set aside. Strain broth and reserve 1/2 cup to moisten beef.
- Step 3: In a medium saucepan, rinse 1 cup uncooked white rice under cold water until clear. Combine rice with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes until rice is fluffy.
- Step 4: Heat 1/4 cup vegetable oil in a skillet over medium heat. Peel and slice 2 ripe plantains diagonally into 1/2-inch thick pieces. Fry plantain slices for 2-3 minutes per side until golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
- Step 5: Return shredded beef to the pot, add 1/2 cup reserved broth, and simmer for 5 minutes to absorb moisture.
- Step 6: To serve, plate a portion of rice, topped with black beans (1 1/2 cups), shredded beef, and arrange fried plantains on the side.
Frequently asked questions
How long does Venezuelan Pabellón Criollo with Sweet Plantains take to make?
Total time is about 130 minutes (20 min prep + 110 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 Venezuelan Pabellón Criollo with Sweet Plantains?
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 flank steak from drying out.
Can I substitute ingredients in Venezuelan Pabellón Criollo with Sweet Plantains?
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 Venezuelan Pabellón Criollo with Sweet Plantains 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 Venezuelan Pabellón Criollo with Sweet Plantains?
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.
What others are saying
- ★★★★★
The recipe was so easy to follow. The combination of shredded beef, black beans, and plantains is divine.
- ★★★★★
Authentic and flavorful. My family loved the beef and the sweet plantains. Will make again!
- ★★★★★
This was my first time making Pabellón Criollo and it turned out amazing! The sweet plantains were the perfect touch.
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