Pabellon Criollo recipe served on a plate, by Pekin the Chef
RecipesHeaven Restaurant MarketPabellon Criollo

Pabellon Criollo Recipe

inspired by

@heavenrestaurantmarket

Dec 10 2024

•

2h

•

Serves 4

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Recipe information

Make Pabellon Criollo in just 2h . Venezuela's national dish! Shredded beef, black beans, tajadas, coconut rice, avocado slices, and a side of plain arepa.

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Ingredients

Main Ingredients

Seasoning for Beef

For Coconut Rice

Preparation

Prepare the Beef

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

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

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

4. Fry the Plantains

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

Serve the Dish

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.

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