Venezuelan Pabellón Criollo (Shredded Beef, Black Beans, Rice and Plantains)

Why you’ll love it

• Four classic flavors: savory beef, earthy beans, plain rice and caramelized plantain.
• Meal-prep champion: every component keeps well for days.
• Naturally gluten-free.

Quick facts

Ingredients

For the shredded beef (carne mechada)

• 2 lb (900 g) flank steak or beef chuck
• 8 cups (2 liters) water
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 4 garlic cloves, minced
• 2 tomatoes, chopped (or 1 cup crushed tomatoes)
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tbsp Worcestershire sauce
• Salt and pepper

For the black beans (caraotas negras)

• 2 cans (15 oz each) black beans, with their liquid
• 1 tbsp oil, 1/2 onion and 2 garlic cloves, minced
• 1/2 tsp cumin and 1 tbsp brown sugar (or grated papelón)

To serve

• 4 cups cooked white rice
• 3 very ripe plantains (with black skin), sliced diagonally
• Oil for frying and crumbled white cheese (queso fresco)

Step-by-step method

1. Cook the beef. Place the beef in a pot with the water and 1 tsp salt. Simmer covered for 2 hours, until it shreds easily. Let it cool slightly, then shred into thin strands. Save 1 cup of the broth.

2. Make the sofrito. Heat the oil in a large skillet. Cook the onion and bell pepper 6–7 minutes, until soft. Add the garlic and cook 1 minute.

3. Simmer the mechada. Add the tomatoes, tomato paste, cumin and Worcestershire. Cook 5 minutes, then add the shredded beef and 1 cup of the broth. Simmer 15 minutes, until saucy but not soupy. Season with salt and pepper.

4. Prepare the beans. In a saucepan, cook the onion and garlic in the oil for 4 minutes. Add the beans with their liquid, cumin and sugar. Simmer 15 minutes, mashing a few beans to make them creamy.

5. Fry the plantains. Heat 1/2 inch of oil in a skillet over medium heat. Fry the plantain slices 2–3 minutes per side, until deep golden and caramelized. Drain on paper towels.

6. Plate it. Arrange rice, beef, beans and plantains side by side on each plate. Sprinkle cheese over the beans and serve.

Tips for the best result

• Use plantains with mostly black skin: they are sweeter and caramelize beautifully.
• Shred the beef with two forks while it is still warm. It pulls apart much more easily.
• Shortcut: cook the beef in a pressure cooker for 45 minutes.

Storage and reheating

Store the beef and beans separately in the refrigerator up to 4 days, or freeze up to 3 months. Fry plantains fresh for best texture.