VenezuelanMedium · Hot
Pabellón Criollo with Shredded Beef and Caraotas
The national plate: shredded beef slow-braised with onion and bell pepper, black beans cooked low until creamy, and white rice to hold everything together on the plate. Every component earns its place, and when they sit side by side, it is impossible not to feel proud.
Prep
20 min
Cook
2h 30m
Rest
15 min
Total
3h 5m
Method
Prepare the Beef
1
Season the beef steak generously with salt, black pepper, and cumin on both sides.
2
Heat olive oil in a Dutch oven over medium-high heat. Sear the beef steak for 3-4 minutes per side until nicely browned.
3
Add enough water to cover the meat halfway, bring to a gentle boil, then reduce heat to low. Cover and braise for 2 hours until the beef is tender and can be shredded easily with two forks.
Shred the Beef
4
Remove the beef from the pot and let it rest for 10 minutes. Using two forks, shred the beef into thin strips, pulling along the grain.
5
Return the shredded beef to the cooking liquid and keep warm over low heat.
Prepare the Sofrito
6
While the beef braises, dice the yellow onion, bell pepper, and tomatoes. Mince the garlic cloves.
7
In a separate pan, heat a splash of olive oil over medium heat. Sauté the onion and bell pepper until softened and translucent, about 8 minutes.
Cook the Caraotas
9
Drain and rinse the black beans. In a saucepan, combine the beans with fresh water just to cover. Add salt and cumin.
10
Simmer over medium-low heat for 30 minutes until the beans are tender and the liquid has thickened slightly. Mash a few beans against the pot wall to create a creamy texture.
Cook the White Rice
11
Rinse the white rice under cold water until the water runs clear. Combine with fresh water in a pot (1 part rice to 2 parts water).
12
Add salt, bring to a boil, then reduce heat to low. Cover and cook for 18-20 minutes until all water is absorbed and rice is fluffy. Let rest covered for 5 minutes before fluffing.
Assemble and Serve
13
Fold the sofrito into the shredded beef and stir well to combine, allowing the flavors to meld for 5 minutes.
14
Arrange a generous portion of white rice and a spoonful of caraotas side by side on each plate. Spoon the shredded beef with its sauce alongside.
15
Slice the avocados and fan them out on the plate. Serve immediately while everything is warm and fragrant.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
1345
per serving
High in protein · 79gSource of fibre · 24gLow sugar · 9gLow saturated fat · 8g
Protein
79g
Carbs
137g
Fat
55g
Sat. fat
8g
Fiber
24g
Sugar
9g
Sodium
1975mg
Dairy FreeEgg FreeGluten FreeLow SodiumWhole30Diabetes FriendlyHeart HealthyHigh FiberHigh ProteinIron Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
21
per serving
ECarbonCEU all-round· carbon sets the grade
Water
3.9m³
Runoff
0.3g P
Beef steak drives 96% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
3
Spicy
Textures
TenderSilkyCreamySaucy
Aromas
EarthyAromaticSmokyHerbaceous
Safety & Storage
Handling
Use separate cutting boards for raw beef and vegetables to prevent cross-contamination. Wash hands thoroughly after handling raw meat.
Cooking Temperature
Braise beef until fully tender (2 hours at low heat) and ensure beans simmer for at least 30 minutes to achieve proper texture and food safety.
Storage
Refrigerate leftover shredded beef, beans, and rice separately in airtight containers within 2 hours of cooking. Consume within 3-4 days.
Shelf Life
Serve avocado immediately after slicing as it browns quickly when exposed to air. If storing, drizzle with citrus juice and cover tightly with plastic wrap.
High Risk Population
Ensure beef reaches safe internal temperature throughout the braise. For pregnant individuals, immunocompromised persons, or elderly, reheating all components to boiling temperature before consumption is recommended.
The low-and-slow braising method at gentle simmer is a safe cooking technique. Monitor water levels during the 2-hour braise to prevent the Dutch oven from drying out.
Pro Tips
Technique
Allow the beef to braise undisturbed — a rolling boil will toughen the meat. What you want is that gentle, patient simmer that transforms tough steak into silky, shreddable perfection.
Substitution
If you do not have a Dutch oven, a heavy-bottomed pot with a tight lid works beautifully. The key is even, steady heat and enough liquid to keep everything moist for those two hours of transformation.
From the chef
Pabellón criollo works because every component is allowed to be exactly what it is. The beef braises for two full hours in its own cooking liquid until you can pull it apart into long, tender strands — then it goes back into the pot with a sofrito of onion, bell pepper, garlic, and tomato cooked thick. The caraotas simmer separately until a few beans mashed against the pot wall turn the liquid creamy. The rice is the steady anchor. When you plate it — beef, beans, white rice, sliced avocado — each thing holds its space. That balance is the whole point of this dish.
TagsComfort FoodSlow CookedHigh ProteinGluten FreeLatin AmericanTraditionalWeeknight Dinner
Source: generated · May 30, 2026