Pulled Beef Venezuelan Pabellon Criollo
Savor the rich, comforting flavors of Pulled Beef Venezuelan Pabellón Criollo, a vibrant and hearty traditional dish that brings the spirit of Venezuela to your table. This recipe transforms tender, slow-cooked beef flank or brisket into a savory, spiced pulled beef infused with aromatic garlic, cumin, and paprika. Paired with creamy black beans, fluffy white rice, and sweet, golden-fried plantains, this dish strikes the perfect balance of savory and sweet. A celebration of color and flavor, Pabellón Criollo is the ultimate representation of Venezuelan cuisine. Perfect for a family dinner or a taste of Latin America, this authentic recipe is a beautiful way to explore new culinary horizons.
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Recipe Information
Ingredients
- 2 lbs Beef flank or brisket
- 8 cups Water
- 2 tsp Salt
- 3 tbsp Vegetable oil
- 1 medium White onion, finely chopped
- 1 medium Red bell pepper, finely chopped
- 3 Garlic cloves, minced
- 3 medium Tomatoes, finely chopped
- 2 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Paprika
- 2 cups Black beans, cooked
- 2 cups White rice, cooked
- 2 Plantains, ripe
- 1 cup Vegetable oil for frying
Instructions
Place the beef in a large pot and cover with 8 cups of water. Add 1 teaspoon of salt and bring to a boil. Reduce heat to low, cover, and simmer for 2-3 hours or until the beef is tender and easy to shred.
Remove the beef from the pot and let it cool slightly. Reserve 1 cup of the cooking liquid. Shred the beef with two forks or your hands, discarding any large pieces of fat.
In a large skillet, heat 3 tablespoons of vegetable oil over medium heat. Sauté the onion, red bell pepper, and garlic until softened and fragrant, about 5 minutes.
Add the chopped tomatoes, tomato paste, cumin, paprika, and the reserved cup of beef cooking liquid to the skillet. Stir well and cook for an additional 5 minutes until the mixture slightly thickens.
Add the shredded beef to the skillet. Stir to combine and simmer over low heat for 10-15 minutes, allowing the flavors to meld together. Adjust salt to taste.
For the plantains, peel and cut them into diagonal slices approximately 1/2 inch thick. Heat 1 cup of vegetable oil in a frying pan over medium-high heat. Fry the plantain slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
To serve, plate the pulled beef alongside a scoop of cooked white rice, black beans, and fried plantains for an authentic Pabellon Criollo.
Nutrition Facts
Calories |
5812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.1 g | 467% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5351 mg | 233% | |
| Total Carbohydrate | 363.0 g | 132% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 71.8 g | ||
| Protein | 309.0 g | 618% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 8097 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
