Pabellón Criollo is considered Venezuela's national dish, a symbol of its culinary identity. It combines four simple yet flavorful elements: white rice, stewed black beans, shredded meat, and fried plantains. These ingredients represent the country's cultural and agricultural diversity: rice and beans provide a nourishing base, meat provides strength, and plantains provide tropical sweetness. Each region of Venezuela adds its own unique twist, but the spirit of the dish remains the same: a complete and generous meal. Pabellón Criollo is naturally gluten-free since it uses products without flour or bread. It is served at family meals and on national holidays, and remains a staple in Venezuelan homes.
Grill the beef for a few minutes on each side, then place the meat in a large pot of salted water and cook for 1.5 to 2 hours until tender. Drain the meat, reserving a little of the broth, then shred it with a fork. In a skillet, sauté the onion, garlic, and bell pepper in a little oil. Add the tomatoes, paprika, cumin, salt, and pepper. Stir in the shredded meat and a little broth to thicken the sauce. Simmer for 10 minutes.
Drain and rinse the beans that were soaked the day before. Cook them in a large pot of water with the bay leaf for about 1 hour, or as directed on the package. In another pan, sauté the onion, bell pepper, garlic, and cumin. Add a ladleful of beans and crush them lightly, then return everything to the pot to thicken the mixture. Add salt at the end of cooking and keep warm.