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Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)

Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans) is a traditional Venezuelan recipe for a classic dish of shredded beef served with stewed black beans and rice. The full recipe is presented here and I hope you enjoy this classic Venezuelan version of: Venezuelan Shredded Beef with Rice and Beans (Pabellón Criollo).

prep time

40 minutes

cook time

240 minutes

Total Time:

280 minutes

Additional Time:

(+over-night soaking)

Serves:

6

Rating: 4.5 star rating

Tags : Beef RecipesBean RecipesVenezuela Recipes



This is Venezuela's national dish, composed of shredded beef and black beans served with white rice. It is often served with fried plantains for the tajadas variant.

Ingredients:

For the carne mechada:
500g beef (skirt steak or flank)
2 celery sticks, each cut into 4 pieces
2 carrots, each cut into 4 pieces
1 onion, quartered
1 onion, finely chopped
1 red bell pepper, diced
3 garlic cloves, crushed
A little Worcestershire sauce
1 tsp tomato sauce
4 tbsp tomato sauce
Olive oil
Salt and freshly-ground black pepper, to taste

For the black beans (caraotas negras):
400g dry black beans, rinsed (preferably soaked in water overnight)
90g ham, diced
1 onion, diced
2 garlic cloves, crushed
1 bay leaf
Olive oil
Salt and freshly-ground black pepper, to taste

For the Venezuelan white rice:
200g white rice
500ml water
½ tsp salt
1 tsp oil
1 garlic clove, crushed
½ onion, cut in half
½ green bell pepper, sliced into strips
½ red bell pepper, sliced into strips

Method:

For the Carne Mechada: Combine the beef, celery, quartered onion and carrots in a large pot. Cover with water, bring to a boil the reduce to a simmer, cover and cook for 3–4 hours. Take off the heat at this point and set aside to cool.

Once cooled, remove the meat and completely shred into strands wither with two forks or a knife

Heat two tablespoons of olive oil in a large frying pan. Add the diced onions and when they start to brown, add the garlic and red bell pepper, a pinch of salt, a little black pepper and cumin.

At this point add the beef and stir-fry for a few minutes. Add a little water, tomato sauce and Worcestershire sauce to the meat. Stirring often, bring the mixture to a boil, reduce to a simmer and cook for 15 minutes.

For the Black beans: In a pressure cooker, add 4 tbsp of oil. Add the ham and onions and cook until the onions are translucent and ham is lightly browned (about 5 minutes).

Add the garlic and bay leaf and sauté for 1 minute then add in the soaked and drained beans and stir to combine. Now pour in the water then season with 1 tbsp of salt, and black pepper.

Secure the pressure cooker lid and bring to high pressure. Reduce heat to maintain pressure and cook at high pressure for 25 to 30 minutes (depending on the pressure cooker).

Remove from heat and set aside to cool for 5 minutes. Open the lid and release the steam. If the beans are not quite tender, simmer uncovered until they are tender.

For Venezuelan white rice: Add the salt, oil, garlic, onion, bell pepper and rice to a large pot. Fry over high heat until the onion is golden (about 8 minutes) then add the water.

Bring to a boil, cover, then reduce to a simmer and cook for about 15 minutes or until the rice is tender and fluffy.

Take the pan off the heat and remove the chunks of onion. Cover and allow to steam for 10 minutes.

Fluff the rice and serve to accompany the carne mechada and caraotas negras.