Colourful Venezuelan Pabellon Bowl

Beef • 40 Min • Comfort

A traditional Colourful Venezuelan Pabellon bowl made with shredded beef, black beans, white rice, and sweet fried plantains, creating a rich and balanced dish full of flavour and texture.

• 2 cups of water
• 1 tbsp salt
• 1 cup white rice

• 1 can black beans (or 1 1/2 cups cooked)
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 red bell pepper finely chopped
• 1/4 onion, finely chopped1
• 1 cup of Parsley finely chopped
• Salt, cumin and black pepper to taste

• 400 g flank steak or beef brisket
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1/2 onion, sliced
• 1/2 red bell pepper, sliced
• 1 tbsp tomato paste
• 1/2 tsp cumin
• Salt and black pepper to taste

• 2 ripe plantains
• tbsp vegetable oil to slightly grease the pan

1. Cook the rice

Bring water to a boil in a pot with the salt. Add the rice when boiling. Cook at low temperature around 7 minutes until tender. Set aside.

2. Prepare the black beans

In a saucepan, heat the coconut oil over medium heat. Add garlic, the sliced pepper and onion and sauté until softened. Add black beans and simmer for 8–10 minutes. Season to taste. If you prefer sweet, you can add two spoons of brown sugar.

3. Cook and shred the beef

In a pressure pot, cook the beef in water with salt and some cilantro until tender, around 25 minutes. Remove and shred using two forks.

4. Build the beef flavor

In a skillet, heat some coconut oil and sauté garlic, onion, and red bell pepper. Add shredded beef, tomato paste, cumin, salt, and pepper. Cook for 5–7 minutes until well combined.

5. Fry the plantains

Peel the ripe plantains and slice into diagonal pieces. Heat skillet lightly covered with coconut oil and fry until golden and caramelized on both sides.

6. Assemble the bowl

Serve rice as the base. Add black beans, shredded beef, and fried plantains arranged separately in the bowl. Serve warm.

· Prep Time: 15 minutes
· Cook Time: 25 minutes
· Total Time: 40 minutes

· Large pot
· Saucepan
· Skillet
· Knife & cutting board
· Wooden spoon

• Use leftover cooked beef to reduce cooking time.
• Canned black beans can be used for convenience.
• Plantains must be ripe (yellow with black spots) for sweetness.
• Add a fried egg on top for a traditional variation.
• Chicken can replace beef for a lighter version.

• Refrigerator: Up to 3 days (store components separately if possible).
• Freezer: Beef and beans can be frozen; plantains not recommended.
• Reheat: Warm each component separately for best texture.

• Authentic Venezuelan flavors
• Balanced combination of savory and sweet
• Complete and satisfying meal
• Great for meal prep
• Rich in texture and variety

Easy Maryland-style Crab Cakes may also enjoy our Italian Traditional Lasagna , try the 6-Ingredient Honey Garlic Pork, or go for a Easy Maryland-style Crab Cakes