Pabellon criollo

About Pabellón Criollo

Pabellón Criollo is Venezuela’s national dish, a hearty and flavorful stew originating from the Andean region. The name “pabellón” means “canopy” or “tent,” which refers to the layered presentation of the dish. This rich and comforting meal typically consists of shredded beef (carne mechada), rice, beans, and fried plantains, all topped with melted cheese.

Recipe: Pabellón Criollo

Servings: 4-6

Ingredients:

For the carne mechada (shredded beef):

• 2 pounds beef brisket or shank, cut into large chunks
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 1 cup beef broth

For the rice:

• 2 cups uncooked white rice
• 4 cups water
• 2 tablespoons vegetable oil
• Salt, to taste

For the beans:

• 1 pound dried kidney beans, soaked overnight and drained
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup beef broth
• Salt and black pepper, to taste

For the fried plantains:

• 2-3 ripe plantains, sliced into 1-inch rounds
• Vegetable oil, for frying

For the assembly:

• Shredded cheese (Venezuelan cheese or cheddar work well)
• Chopped fresh cilantro, for garnish

Instructions:

1. Carne Mechada: In a large pot or Dutch oven, brown the beef chunks over medium-high heat. Remove the browned beef and set aside. Add the chopped onion, minced garlic, cumin, paprika, salt, and black pepper to the pot. Cook until the onion is translucent. Add the browned beef back into the pot along with the beef broth. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours or overnight.
2. Rice: Rinse the rice in a fine-mesh strainer and drain well. In a medium saucepan, heat the oil over medium heat. Add the rice and cook, stirring constantly, until lightly toasted (about 5 minutes). Add the water and salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
3. Beans: In a separate pot, combine the soaked and drained kidney beans, chopped onion, minced garlic, beef broth, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
4. Fried Plantains: Heat a few inches of vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown (about 2-3 minutes per side). Drain on paper towels.
5. Assembly: Cooked rice, beans, and carne mechada should be hot. To assemble the dish, place a scoop of each component onto a plate or serving platter. Top with shredded cheese and garnish with chopped cilantro.

Tips and Variations

• For an authentic touch, use Venezuelan cheese like Queso Guayanes or Cheddar.
• You can also add other ingredients to the carne mechada, such as diced tomatoes, bell peppers, or potatoes.
• Serve with a side of fried yuca (cassava) or arepas for a more traditional experience.

Enjoy your delicious Pabellón Criollo!

Image model: RealCartoonXL

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