Venezuelan Pabellón Criollo with Sweet Plantains

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 110 min Serves 4 Latin American cuisine 550 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Remove beef from broth, shred finely using two forks, and set aside. Strain broth and reserve 1/2 cup to moisten beef.
  3. 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.
  4. 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.
  5. Step 5: Return shredded beef to the pot, add 1/2 cup reserved broth, and simmer for 5 minutes to absorb moisture.
  6. 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.

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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.

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