Venezuelan Pabellón with Shredded Beef
Venezuelan Pabellón is a traditional dish that embodies the vibrant flavors of Latin American cuisine, showcasing tender shredded beef alongside hearty sides that create a colorful 'flag plate.' This dish features succulent flank steak slowly simmered to perfection and shredded, then sautéed with a fragrant mix of onions, peppers, and tomatoes. Often served with fluffy white rice infused with sautéed onions and peppers, black beans, and crispy fried ripe plantains, Pabellón is not just a meal but a culinary experience. Enjoy it with roasted or mashed potatoes, or inside soft, Venezuelan arepas for a delightful twist. This recipe has been lovingly adapted from The South American Table by Maria Baez Kijac, ensuring authentic flavors that transport you to the heart of Venezuela.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
flank steak
1.5 lbs (trimmed of fat and cut into 4 pieces)
yellow onions
3 (2 finely chopped, 1 halved and sliced into half-moons)
beef broth
1 cup (homemade or canned, as needed to cover meat)
vegetable oil
4 tablespoons (for browning meat and cooking vegetables)
sweet paprika
1 teaspoon (for seasoning)
garlic cloves
3 (minced)
red bell pepper
1 (seeded and chopped)
ripe tomatoes
2 large (about 1 lb) (diced)
salt
to taste (for seasoning)
black pepper
to taste (freshly ground for seasoning)
Instructions
1
In a 4-quart saucepan, combine the flank steak, halved and sliced onions, and enough beef broth to cover the meat. Bring to a boil over medium heat, then reduce the heat to low. Cover and let it simmer for approximately 1.5 hours, or until the meat is tender and easily pulled apart with a fork.
2
Once the meat is cooked, remove it from the stock and allow it to cool a bit. Shred the cooled meat using your fingers or two forks, discarding any excess fat. Strain the leftover stock and set it aside for later use.
3
Heat the vegetable oil in a 12-inch skillet over medium-high heat. Add the shredded beef to the pan and brown it, stirring occasionally to ensure even cooking.
4
Reduce the heat to medium and add the sweet paprika, finely chopped onions, minced garlic, chopped red bell pepper, and diced tomatoes. Cook uncovered, stirring occasionally, for about 20 minutes, allowing the tomatoes to break down and form a savory sauce. If the mixture begins to dry out, gradually add some of the reserved beef stock until you reach a desired juiciness.
5
Finally, taste the mixture and season with salt and freshly ground black pepper as needed. Serve hot alongside black beans, rice, fried plantains, or stuff it into arepas.
Nutrition Information
16.7g
Fat
11.7g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Venezuelan Pabellón?
Venezuelan Pabellón is a traditional dish representing the vibrant flavors of Latin American cuisine, typically featuring shredded beef, rice, black beans, and fried plantains.
What cut of meat is used for Venezuelan Pabellón?
This recipe uses 1.5 lbs of flank steak, trimmed of fat and cut into four pieces.
How long does it take to cook the beef until it is tender?
The flank steak should be simmered in beef broth and onions for approximately 1.5 hours until it is easily pulled apart with a fork.
What are the common sides served with Pabellón?
It is traditionally served with fluffy white rice, black beans, and crispy fried ripe plantains.
Can Venezuelan Pabellón be served in arepas?
Yes, the shredded beef mixture is delicious when stuffed into soft, Venezuelan arepas.
What vegetables are cooked with the shredded beef?
The beef is sautéed with finely chopped yellow onions, minced garlic, chopped red bell pepper, and diced ripe tomatoes.
How many calories are in a serving of this dish?
There are 300 calories per serving of this Venezuelan Pabellón recipe.
How much protein is in this recipe?
Each serving contains 25g of protein.
What is the fat content of this dish?
The dish contains 16.7g of fat per serving.
What are the total carbohydrates per serving?
The recipe contains 11.7g of carbohydrates per serving.
How do you shred the beef?
After cooling the meat slightly, use your fingers or two forks to pull it apart into shreds, discarding any excess fat.
What spices are used to season the beef?
The beef is seasoned with sweet paprika, salt, and freshly ground black pepper.
Should I save the beef stock after boiling the meat?
Yes, you should strain and reserve the stock to add back into the beef mixture if it starts to dry out while sautéing.
How many onions are needed for this recipe?
You need 3 yellow onions: two are finely chopped for the sauce and one is halved and sliced into half-moons for the initial boiling.
What type of oil is used for browning?
The recipe calls for 4 tablespoons of vegetable oil for browning the meat and cooking the vegetables.
How many garlic cloves are included?
The recipe requires 3 minced garlic cloves.
What kind of peppers are used in the beef?
One seeded and chopped red bell pepper is used in the shredded beef mixture.
How long do you cook the beef with the vegetables?
The mixture is cooked uncovered for about 20 minutes to allow the tomatoes to break down and form a sauce.
What source inspired this recipe?
This recipe was adapted from 'The South American Table' by Maria Baez Kijac.
Why is this dish called a 'flag plate'?
It is referred to as a 'flag plate' because the colorful combination of beef, rice, beans, and plantains creates a visually striking presentation.
What is the recommended pan size for cooking the shredded beef?
A 12-inch skillet is recommended for browning the meat and sautéing the vegetables.
Is the beef browned before or after shredding?
The beef is shredded first and then browned in vegetable oil.
What type of broth is suggested for boiling the steak?
One cup of beef broth, either homemade or canned, is used to cover the meat during the initial simmering.
How many tomatoes are needed for the sauce?
Two large ripe tomatoes, weighing approximately 1 lb, should be diced for the recipe.
Is the beef cooked covered or uncovered with the vegetables?
The beef and vegetable mixture is cooked uncovered for 20 minutes.
What should I do if the beef mixture gets too dry?
Gradually add some of the reserved beef stock until you reach the desired juiciness.
What are the primary flavor tags for this recipe?
The recipe is tagged as Venezuelan cuisine, comfort food, hearty dish, and traditional recipe.
Is it necessary to trim the fat from the flank steak?
Yes, the instructions recommend trimming the fat from the steak before cooking and discarding any excess fat after shredding.
Can I serve this with potatoes?
Yes, the description mentions it can be enjoyed with roasted or mashed potatoes as an alternative side.
At what heat should the beef simmer initially?
The beef should be brought to a boil over medium heat and then reduced to low heat to simmer for 1.5 hours.