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.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Serving size	(4961.9g)

Amount per serving	% Daily Value*
Calories	5811.8

Total Fat 364.1g	0%
Saturated Fat 72.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 680.4mg	0%
Sodium 5350.9mg	0%
Total Carbohydrate 363.0g	0%
Dietary Fiber 60.9g	0%
Total Sugars 71.8g
Protein 309.0g	0%

Vitamin D 0IU	0%
Calcium 513.6mg	0%
Iron 45.0mg	0%
Potassium 8096.9mg	0%

*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.

Source of Calories

Fat: 54.9%

Protein: 20.7%

Carbs: 24.3%