Pabellón Criollo is considered the national dish of Venezuela, a symbol of its culinary identity. It combines four simple yet flavorful elements: white rice, simmered black beans, shredded meat, and fried plantains. These ingredients represent the country's cultural and agricultural diversity: rice and beans for a nourishing base, meat for strength, and plantains for tropical sweetness. Each region of Venezuela adds its own personal touch, but the spirit of the dish remains the same: a complete and hearty meal. Pabellón Criollo is naturally gluten-free since it is based on products without flour or bread. It is served at family meals, national holidays, and remains a staple in Venezuelan homes.
Grill the beef for a few minutes on each side, then submerge it in a large pot of salted water and cook for 1½ to 2 hours, until very tender. Drain the meat, reserving some of the broth, then shred it with a fork. In a pan, sauté the onion, garlic, and bell pepper in a little oil. Add the tomatoes, paprika, cumin, salt, and pepper. Stir in the shredded beef and a little of the reserved broth to thicken the sauce. Simmer for 10 minutes. If you're using a Ninja Foodi, I put the meat in chunks with water, salt, pepper, and paprika, then pressure-cooked it for 40 minutes on high.
Drain the beans that were soaked overnight and rinse them. Cook them in a large pot of water with the bay leaf for about an hour, or as directed on the package. In a separate pan, sauté the onion, bell pepper, garlic, and cumin. Add a ladleful of beans and mash them lightly, then pour everything back into the pot to thicken the sauce. Season with salt at the end of cooking and keep warm.
Place the following on each plate: a portion of white rice, 2 tablespoons of black beans, shredded meat and a few slices of grilled plantain.