Pabellon Criollo recipe served on a plate, by Heaven Restaurant Market
Sep 24 2026
Restaurants›Heaven Restaurant Market›Pabellon Criollo Recipe

Pabellon Criollo Recipe

Inspired by Heaven Restaurant Market
Time2h
Serves4

Venezuela's national dish! Shredded beef, black beans, tajadas, coconut rice, avocado slices, and a side of plain arepa.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Seasoning for Beef

For Coconut Rice

Method

Prepare the Beef

  1. 1

    Cook the Beef

    In a large pot, add the beef brisket, chopped onion, minced garlic, chopped bell pepper, cumin, salt, black pepper, and bay leaf. Cover with water and bring to a boil. Reduce heat and simmer for about 2-3 hours or until the beef is tender. Remove the beef, shred it, and set aside.

Prepare the Black Beans

  1. 2

    Cook the Beans

    If using dried black beans, soak them overnight and boil until tender. If using canned beans, simply heat them in a saucepan with some salt and spices.

Make the Coconut Rice

  1. 3

    Cook the Rice

    Combine jasmine rice, coconut milk, and water in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is cooked and fluffy.

Prepare Tajadas

  1. 4

    Fry the Plantains

    Slice the plantains diagonally and fry in hot oil until golden and crispy. Drain on paper towels.

Serve the Dish

  1. 5

    Assemble Pabellon Criollo

    On a plate, serve a portion of shredded beef, a scoop of black beans, a serving of coconut rice, and tajadas. Add avocado slices and a side of plain arepa.

More from Heaven Restaurant Market