Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)
User Reviews
5
6 reviews
Excellent
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Prep Time
40 mins
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Cook Time
4 hrs
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Total Time
4 hrs 40 mins
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Servings
6 people
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Course
Main Course
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Cuisine
South American, Venezuelan
Pabellón Criollo (Venezuelan Shredded Beef with Rice and Beans)
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Pabellon criollo is a traditional Venezuelan dish made with shredded beef that is typically served with white rice, black beans and fried plantains.
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Ingredients
For the carne mechada
- 1 lb beef (skirt steak or flank)
- 2 celery cut into 4 pieces, stalks
- 2 carrot cut into 4 pieces
- 1 onion , quartered
- 1 onion , finely chopped
- 1 red pepper , diced
- 3 cloves garlic , crushed
- Worcestershire sauce a little
- 1 teaspoon cumin
- 4 tablespoons tomato sauce
- olive oil
- salt
- black pepper
For the black beans (caraotas negras)
- 2 cups black beans rinsed (preferably soaked in water overnight, dry
- 3 oz. ham , diced
- 1 onion , diced
- 2 cloves garlic , crushed
- 1 bay leaf
- olive oil
- salt
- black pepper
For the Venezuelan white rice
- 1 cup white rice
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 clove garlic , crushed
- ½ onion , cut in half
- ½ green bell pepper , cut into strips
- ½ red bell pepper , cut into strips
Instructions
Carne Mechada
- Boil the beef in a pot of water with celery, quartered onion and carrots.
- Bring to a boil, cover and simmer for 3 to 4 hours.
- Remove from heat and let cool.
- Once cooled, shred the meat into strands with a knife or two forks until the beef is completely shredded.
- Heat two tablespoons of olive oil in a large skillet.
- 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.
- Add beef and stir for a few minutes while sauteing.
- Add a little water, tomato sauce and Worcestershire sauce to the meat.
- Stir often to bring to boil, then reduce heat and simmer for 15 minutes.
Black beans
- In a pressure cooker, add 4 tablespoons of oil. Add ham and onions and cook until onions are translucent and ham is lightly browned, about 5 minutes.
- Add the garlic and bay leaf and sauté for 1 minute.
- Add beans and stir.
- Pour the water, 1 tablespoon of salt, and pepper.
- Close the pressure cooker and bring to high pressure.
- Reduce heat to maintain pressure and cook at high pressure for 25 to 30 minutes (depending on pressure cooker).
- Remove from heat and let stand for 5 minutes.
- Open and release steam.
- If the beans are not quite cooked, simmer uncovered until they are tender.
Venezuelan white rice
- Add salt, oil, garlic, onion, bell pepper and rice in a large pot.
- Sauté all ingredients over high heat.
- When they are golden, add water.
- Bring to a boil, cover, and cook for about 15 minutes until the rice is tender and fluffy.
- Remove the pan from the heat and remove the chunks of onion.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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