Venezuelan Shredded Beef Platter with Rice, Black Beans, and Sweet Plantains

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Pabellón Criollo is Venezuela's national dish, a hearty platter that brings together four iconic components: tender shredded beef stewed with tomatoes and peppers, fluffy white rice, slow-simmered black beans, and caramelized fried sweet plantains. Each element is prepared separately and arranged on the plate so every bite can mix and match. It is the kind of soulful, family-style cooking that turns a simple weeknight into a celebration.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 24 gFat
• 7 gSaturated Fat
• 92 gCarbs
• 12 gFiber
• 20 gSugar
• 38 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 120 mgCalcium
• 6.5 mgIron
• 42 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the Shredded Beef (Carne Mechada)

• 1.5 lb beef chuck roast, trimmed
• 1 tbsp vegetable oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 4 garlic cloves, minced
• 2 ripe tomatoes, peeled and chopped
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper

For the Black Beans (Caraotas Negras)

• 2 cups cooked black beans, drained (or 1 can, rinsed)
• 1 tbsp vegetable oil
• 1/2 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 1/2 tsp sugar
• 1/4 cup water or bean liquid
• Salt to taste

For the White Rice (Arroz Blanco)

• 2 cups long-grain white rice
• 3.5 cups water
• 1 tbsp vegetable oil
• 1 tsp salt
• 1 garlic clove, smashed (optional)

For the Fried Sweet Plantains (Plátanos Maduros)

• 3 very ripe plantains (skin mostly black)
• 1/2 cup vegetable oil for frying
• Pinch of salt

Optional Garnishes

• 1 ripe avocado, sliced
• 1/2 cup crumbled queso blanco or feta
• Fresh cilantro leaves

Directions

1. Season the chuck roast generously with salt and pepper. Heat 1 tablespoon oil in a heavy pot over medium-high heat and sear the roast on all sides until deep brown, about 3 minutes per side. Remove and set aside.
2. Reduce heat to medium and sauté the onion, bell pepper, and garlic in the same pot until softened, about 6 minutes. Add the chopped tomatoes, tomato paste, cumin, and oregano; cook 4 minutes until the mixture thickens and darkens.
3. Return the beef to the pot, add the broth, cover, and simmer on low for 60 to 75 minutes, or until the beef shreds easily with a fork. Remove the beef, shred it with two forks, and stir it back into the sauce; keep warm.
4. While the beef braises, prepare the beans: heat 1 tablespoon oil in a small saucepan over medium heat, sauté the onion and garlic until soft, about 4 minutes. Add the beans, cumin, sugar, and 1/4 cup water. Simmer gently for 10 minutes, mashing a few beans to thicken the sauce, then season with salt.
5. Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice, water, oil, salt, and garlic. Bring to a boil, cover, reduce heat to low, and cook 18 minutes without lifting the lid. Remove from heat and rest, covered, for 5 minutes; fluff with a fork.
6. Peel the plantains by scoring the skin lengthwise and slicing diagonally into 1/2-inch thick pieces. Heat the oil in a skillet over medium heat and fry the plantains in batches for 2 to 3 minutes per side until deeply golden and caramelized. Drain on paper towels and sprinkle lightly with salt.
7. To assemble each platter, mound a generous scoop of white rice on one side, spoon the black beans next to it, place a portion of shredded beef beside the rice, and fan 3 to 4 fried plantain slices on the side.
8. Finish with avocado slices, a sprinkle of queso blanco, and fresh cilantro if using. Serve immediately while everything is hot.

Cook’s Notes

• Use very ripe plantains with mostly black skins for the deepest caramelization and natural sweetness; green plantains will not work for this dish.
• The beef can be braised a day ahead and reheated in its sauce, which actually deepens the flavor.
• Traditional Venezuelan black beans are slightly sweet; the small amount of sugar here mimics that signature taste without making them dessert-like.
• Sear the beef hard in a dry, hot pot to build fond, which gives the braise its rich color and savory backbone.
• Serve with a simple green salad and extra lime wedges to cut through the richness of the platter.

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