Pabellón Criollo is the national dish of Venezuela. Consisting of carne mechada (shredded flank steak), caraotas negras (black beans), arroz (rice) and maduros (fried sweet plantain), this is a filling meal that is often served for family gatherings across the counry.
My found family in Nashville has a heavy Venezuela influence, with my closest friend and my adopted son both being from the South American country. We have eaten this meal many times, served on a plate as a meal, or even in empanada form or on an arepa (another iconic Venezuelan dish made of friend corn flour).
I will be the first to admit this - I am not a beef-eater. I grew up on a farm, with cows less than a football field's length away from the back door. I have eaten more than my fair share of beef in my life. But, this dish I do enjoy.
Serves: 6 - 8
Prep Time: 20 minutes
Cook Time: 2 1/2 - 3 hours
Ingredients
- 2 lbs flank steak
- 3 bay leaves
- 1 red bell pepper, halved
- 1 tbsp salt
- 4 allspice berries or 2/3 teaspoon ground allspice
- 1 onion, halved
- Water, as needed to cover
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 onion, diced
- Cilantro, chopped, to taste
- 5 ají dulce peppers, finely chopped
- Capers, to taste
- Olives, chopped or whole, to taste
- 1 - 2 tablespoons tomato paste
- Adobo seasoning, to taste
- Olive oil, as needed
Instructions
- Place the flank steak in a large pot and cover with water. Add the bay leaves, halved red bell pepper, salt, allspice, and halved onion.
- Bring to a boil, then lower to a simmer and cook for 2 to 2 1/2 hours, or until the meat is very tender and easy to shred.
- Remove the meat from the pot and let it cool slightly. Reserve a little of the cooking liquid, then shred the beef with two forks.
- In a large skillet, heat a bit of olive oil over medium heat.
- Add the diced onion and diced red bell pepper and cook until softened.
- Stir in the garlic and *ají dulce* peppers and cook for another 1 - 2 minutes, until fragrant.
- Add the tomato paste and stir well to coat the vegetables.
- Season with cumin, *adobo*, black pepper, and oregano to taste.
- Add the shredded beef to the skillet and toss to combine.
- Stir in the capers, olives, and cilantro.
- Add a splash or two of the reserved cooking liquid if needed to keep the mixture moist.
- Cook for another 10 - 15 minutes so the flavors come together. Taste and adjust seasoning as needed.
Serving Notes
Serve with white rice, black beans and friend sweet plantains. Making with an arepa and serving sandwich-style is a great hand-held lunch for leftovers.
Shop the Recipe
Use our Turkish Bay Leaves, Adobo, and Turkish Tomato Paste for this recipe.
