The Allure of Pabellón – Venezuela’s Savory National Dish

Venezuela’s colorful culinary icon is Pabellón, a hearty meal brimming with history and tradition. This mix of shredded beef, rice, beans, and fried sweet plantains came about humbly in the early 20th century but has since risen to fame as the nation’s official plato típico nacional (typical national plate).

Pabellón first emerged as an economical meal for cattle farmers and rural workers in the plains region of Venezuela. Beef, beans, rice, and plantains were inexpensive, local ingredients that could be stewed together into wholesome sustenance. As rural populations later migrated to cities, this hearty meal spread across the country. By the 1950s, Pabellón was firmly established nationwide and bestowed official national dish status.

At its core, Pabellón showcases protein-rich shredded beef simmered slowly with tomatoes, peppers, aromatics, and spices until succulently tender. This savory beef stew provides the base layer of flavor. Fluffy white rice is shaped into a dome to soak up the meat’s rich juices. Black beans, stewed with seasonings, offer creaminess and protein. Finally, sliced ripe plantains are fried to a crisp, golden brown to contribute vitamin-rich sweetness and varied texture.

Beyond superb sustenance, Pabellón holds deep cultural meaning for Venezuelans as well. It represents the resourcefulness of farmers building meals from their humble surroundings. Eating Pabellón reminds Venezuelans worldwide of home cooking traditions, family bonds, and taking pride in their cuisine. Even the colors – beefy brown, white rice, black beans, golden plantains – mirror the vivid yellow, blue and red Venezuelan flag.

Pabellón has truly become woven into Venezuela’s national identity over the past century, evolving from working class origins to an exemplar of the country’s vivid flavors. This soulful one-pot dish encapsulates the creativity and spirit of Venezuela with each satisfying bite.

Recipe: Pabellón

Ingredients:

For the shredded beef:

• 1 pound flank steak or skirt steak
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 tomato, diced
• 2 tablespoons vegetable oil
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• Salt and pepper to taste

For the black beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the rice:

• 1 1/2 cups long-grain white rice
• 3 cups water
• 1 tablespoon vegetable oil
• Salt to taste

For the fried plantains:

• 2 ripe plantains, peeled and sliced diagonally into 1/2-inch thick pieces
• Vegetable oil, for frying
• Salt (optional)

For serving:

• Freshly chopped cilantro (optional)
• Crumbled queso fresco or white cheese (optional)

Instructions:

1. Shredded Beef: a. Season the steak with salt and pepper on both sides. b. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Sear the steak until browned on both sides. Remove the steak and set it aside. c. In the same pot, add the chopped onion, garlic, and red bell pepper. Sauté until softened. d. Stir in the diced tomato, ground cumin, and paprika. Cook for a few minutes until the tomato breaks down. e. Add the seared steak back to the pot along with the beef broth and Worcestershire sauce. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2-3 hours or until the beef is tender and easily shredded. f. Once the beef is tender, remove it from the pot and shred it using two forks. Return the shredded beef to the pot and simmer for an additional 15-20 minutes to absorb the flavors. Adjust salt and pepper to taste.
2. Black Beans: a. In a separate saucepan, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté until translucent. b. Stir in the black beans and ground cumin. Add salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally until the beans are heated through and flavored.
3. Rice: a. In a medium-sized saucepan, rinse the rice under cold water until the water runs clear. b. Add the rice, water, vegetable oil, and salt to the saucepan. Bring to a boil over high heat. c. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
4. Fried Plantains: a. In a large skillet, add enough vegetable oil to cover the bottom by about 1/2 inch. Heat the oil over medium heat. b. Once the oil is hot, add the sliced plantains and fry them until golden brown on both sides. c. Remove the fried plantains from the oil and place them on a paper towel-lined plate to drain excess oil. Optionally, sprinkle a pinch of salt over the plantains for added flavor.

To serve: Divide the rice, black beans, shredded beef, and fried plantains among individual plates. Optionally, garnish with freshly chopped cilantro and crumbled queso fresco. Enjoy your delicious Venezuelan Pabellón!