Venezuelan Shredded Beef Plate with Plantain-Strip Dividers

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Pabellón con Baranda is a festive twist on Venezuela's national dish, where the components of shredded beef, white rice, and black beans are arranged on a plate and separated by crisp fried plantain strips that mimic a railing (the "baranda"). The result is a colorful, balanced meal that is as visually striking as it is flavorful. Sweet ripe plantains, savory slow-simmered beef, and creamy beans come together in one iconic plate.

Prep Time20 mins

Cook Time75 mins

Total Time95 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

720 kcalCalories
28 gFat
8 gSaturated Fat
78 gCarbs
12 gFiber
22 gSugar
38 gProtein
640 mgSodium
1180 mgPotassium
110 mgCalcium
6 mgIron
38 mgVitamin C
95 mcgVitamin A

Ingredients

For the shredded beef (carne mechada)

1.5 lbs beef round or chuck, cut into 2-inch chunks
1 large onion, quartered
1 red bell pepper, quartered
4 garlic cloves, smashed
1 bay leaf
1 tsp kosher salt
1/2 tsp black pepper
2 tbsp vegetable oil

For the black beans (caraotas negras)

2 cups cooked black beans, drained (or 1 can, 15 oz)
1/2 small onion, finely diced
3 garlic cloves, minced
1 tbsp vegetable oil
1 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp water

For the white rice (arroz blanco)

1.5 cups long-grain white rice, rinsed
3 cups water
1 tbsp vegetable oil
1 tsp kosher salt
1 garlic clove, smashed

For the sweet plantains and baranda strips

3 ripe plantains (yellow with black spots)
3 cups vegetable oil for frying
1/4 tsp kosher salt
1 tbsp fresh cilantro, chopped

For garnish (optional)

1 ripe avocado, sliced
4 large eggs
Lime wedges, for serving

Directions

Make the shredded beef: In a large pot, combine the beef chunks, quartered onion, bell pepper, smashed garlic, bay leaf, salt, pepper, and enough cold water to cover by 1 inch. Bring to a boil over high heat, skimming any foam, then reduce to a gentle simmer, cover, and cook for 1 hour 30 minutes until the beef is fork-tender.
Remove the beef and reserve 1/2 cup of the cooking liquid. When cool enough to handle, shred the meat finely with two forks, discarding any large pieces of fat or gristle. Heat 2 tbsp oil in a skillet over medium-high, add the shredded beef and the reserved liquid, and sauté for 6 to 8 minutes until the liquid evaporates and the meat is lightly caramelized.
Cook the rice: Combine the rinsed rice, water, oil, salt, and smashed garlic in a heavy saucepan. Bring to a boil, stir once, cover tightly, and reduce to the lowest heat. Cook for 18 minutes without lifting the lid, then remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and discard the garlic.
Prepare the black beans: Heat 1 tbsp oil in a small saucepan over medium. Sauté the diced onion for 3 minutes until translucent, then add the garlic and cook 30 seconds. Add the drained beans, cumin, salt, pepper, and 2 tbsp water. Simmer for 10 minutes, lightly mashing about a quarter of the beans with the back of a spoon to thicken the sauce.
Fry the diagonal plantain slices: Peel 2 plantains and cut them on a steep diagonal into 1/2-inch thick slices. Heat 1/2 inch of oil in a skillet to 350°F and fry the slices in batches for 2 to 3 minutes per side until deeply golden. Drain on paper towels and sprinkle with salt.
Make the baranda strips: Cut the remaining plantain in half crosswise, then slice lengthwise into thin strips about 1/4 inch thick and 3 inches long. Fry in the same oil for 1 to 2 minutes until golden and crisp; drain on paper towels. These will become the "railings" that divide the plate.
Optional eggs: In a nonstick skillet with 1 tbsp oil, fry the eggs sunny-side up until the whites are set and the yolks remain runny. Season lightly with salt.
Assemble the plate: On a large round or oval platter, mound the white rice in one quadrant, the shredded beef in the center, and the stewed black beans in the opposite quadrant. Arrange the diagonal sweet plantain slices along the outer edge and tuck a few beneath the beef.
Build the baranda: Insert the thin crispy plantain strips upright between each section like little fences or railings, creating the signature divided presentation. Top with avocado slices, place a fried egg over the beef, scatter cilantro, and serve immediately with lime wedges.

Cook’s Notes

Choose plantains that are mostly yellow with plenty of black spots for the right balance of sweetness and easy peeling; green plantains stay starchy.
Reserve the beef braising liquid instead of using plain water when sautéing the shredded meat; it deepens the savory flavor.
To keep the baranda strips crisp, fry them last and assemble the plate just before serving so they do not soften.
For a thicker bean sauce, mash more beans or simmer uncovered for an extra 5 minutes; Venezuelans often serve the beans quite soft.
Make-ahead option: cook the beef, rice, and beans up to 2 days ahead, refrigerate separately, and reheat gently before assembling and frying the plantains fresh.

DinnerSavoureux