Venezuela's iconic national dish combines shredded beef, black beans, white rice, and crispy fried plantains in a harmonious medley of flavors and textures. This hearty, satisfying meal is a celebration of Venezuelan culinary tradition, perfect for family dinners and special occasions. Every component plays a vital role, creating a complete and unforgettable dining experience.
⏱️150 min
📊Medium
👥4 servings
🍽️Main
meatfamilyfestive
Ingredients
1000 gbeef chuck roast
400 gblack beans (dried)
300 glong-grain white rice
3 piecesplantains (green)
3 piecesonions
60 gtomato paste
6 piecesgarlic cloves
1 piecebell pepper (red)
120 mlolive oil
1500 mlvegetable broth
5 gcumin
10 gsalt and black pepper
500 mlvegetable oil for frying
Instructions
1PREPARE THE BEEF: Cut the beef chuck roast into large chunks of approximately 150-200g each. Rinse under cold water and pat dry thoroughly with paper towels to remove excess moisture. This step ensures better browning and develops a flavorful crust. Season generously on all sides with salt and black pepper, allowing the seasoning to penetrate the meat for at least 10 minutes.
2BROWN THE BEEF: Heat 60ml of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering and almost smoking, about 2-3 minutes. Working in batches to avoid overcrowding, sear the beef chunks for 3-4 minutes per side until deeply browned and caramelized. Transfer browned beef to a plate and set aside. This step builds the foundation of rich, savory flavors for the entire dish.
3BUILD THE FLAVOR BASE: In the same pot with the remaining oil and drippings, add finely diced onions, minced garlic, and diced bell pepper. Sauté over medium heat for 5-7 minutes, stirring frequently, until the vegetables are softened and fragrant, approximately 3-4 minutes. Add the tomato paste and cook, stirring constantly, for 2-3 minutes until it darkens slightly and caramelizes. Season with cumin and cook for another 30 seconds until aromatic.
4SIMMER THE BEEF: Return the browned beef to the pot along with any accumulated juices. Pour in the vegetable broth, ensuring the beef is mostly covered with liquid. Bring to a boil over high heat, then reduce to a gentle simmer, cover partially with a lid, and cook for 1.5 to 2 hours until the beef is extremely tender and shreds easily with a fork. The meat should break apart with minimal pressure when ready. Skim off any fat or foam that rises to the surface during cooking.
5SHRED AND FINISH THE BEEF: Remove the beef pieces from the pot using a slotted spoon and place on a cutting board. Using two forks, shred the meat into thin, tender strands while it's still hot. Return the shredded beef to the pot and simmer together with the cooking liquid for another 10-15 minutes, allowing the flavors to meld and the mixture to reduce slightly until it reaches a saucy consistency. The finished picadillo should be moist but not soupy.
6PREPARE THE BLACK BEANS: While the beef cooks, rinse the dried black beans under cold water and remove any debris or damaged beans. In a separate large pot, cover beans with fresh water about 5cm above the beans. Bring to a boil, then drain completely in a colander. Cover beans again with fresh water and bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until beans are tender but still hold their shape. Season with salt in the final 10 minutes of cooking.
7COOK THE WHITE RICE: In another pot, bring 600ml of water to a boil with a pinch of salt. Add the white rice, stir once, and return to a boil. Reduce heat to the lowest setting, cover tightly with a lid, and cook for 18-20 minutes without lifting the lid. The rice is done when all liquid is absorbed and grains are tender but not mushy. Remove from heat and let rest, covered, for 5 minutes before fluffing with a fork.
8PREPARE THE FRIED PLANTAINS: While other components finish cooking, peel the green plantains by cutting off the ends and making lengthwise slits through the skin. Peel away the skin carefully and slice the plantains on the bias into pieces about 1cm thick. Heat vegetable oil in a deep frying pan to 170°C (338°F), checking temperature with a thermometer or by dropping a small piece of plantain in—it should sizzle gently and brown in about 1 minute. Fry plantain slices in batches for 3-4 minutes per side until golden brown and crispy on the edges but still tender inside. Drain on paper towels and season immediately with salt.
9ASSEMBLE THE PABELLÓN: Arrange each component on individual plates in the traditional presentation: place a generous scoop of white rice in the center, top with a portion of the shredded beef picadillo, place a serving spoon of black beans to the side, and arrange crispy plantain slices alongside. Alternatively, serve family-style on a large platter with each component in its own section. The contrast of warm rice, savory shredded beef, creamy beans, and crispy plantains creates the signature experience that makes this dish beloved throughout Venezuela.