🇻🇪
dinner
Pabellón Criollo
Venezuela's national dish — a harmonious plate of shredded beef caraotas (black beans), white rice and sweet fried plantain that together tell the story of the country's heritage.
⏱ 150 min🔥 720 kcalMedium
★4.8(934)
7 recipes using beef — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food.
These 7 venezuelan beef recipes are ready in about 186 minutes on average, with 380–720 kcal per serving, and 0% are rated easy enough for a weeknight. Every recipe includes exact ingredient quantities, step-by-step instructions and full nutrition per serving.
Venezuelan cuisine — Pabellón criollo, arepas, hallacas — rich, corn-based comfort food — brings its own distinctive techniques and seasonings to every ingredient it touches. When Venezuelan cooks work with beef, they reach for its own regional aromatics, fats and signature spice blends, and the techniques that come up most across these recipes are simmering, frying, boiling and caramelising.
A rich, deeply savoury red meat that rewards both fast, hot searing and long, slow braising depending on the cut. In this collection it's most often cooked with garlic, ground cumin, tomatoes, pork shoulder, onion and capers. The dishes here span venezuelan classics ready in as little as 140 minutes to slower, more involved cooking that rewards a relaxed afternoon.
Reader favourite: Hallacas — Venezuelan Christmas Tamales is the highest-rated dish in this collection at 4.9★ from 2,143 ratings.
Venezuela's national dish — a harmonious plate of shredded beef caraotas (black beans), white rice and sweet fried plantain that together tell the story of the country's heritage.
Cornmeal packages filled with a fragrant slow-cooked stew of beef, pork and chicken with olives, raisins and peppers, wrapped in banana leaves and steamed — Venezuela's most cherished Christmas tradition.
Venezuelan whole braised beef tenderloin caramelised in dark brown sugar until jet black, then slow-cooked in wine and spices to create a haunting sweet-savoury sauce.
Venezuela's Christmas treasure — corn dough filled with a rich stew of beef, pork, and chicken with olives, capers, and raisins, wrapped in banana leaves and steamed.
Venezuela's dramatic black roast beef — beef braised in a dark, glossy sauce of papelón (raw sugar), red wine, and vegetables until deeply caramelized and intensely flavored.
Venezuela's most important dish — a complex Christmas tamale of seasoned corn dough filled with a rich beef, pork and chicken stew with olives, raisins and capers, wrapped in banana leaves and boiled. A labour of love and love made labour.
Venezuela's national dish — shredded beef, black beans, fried plantain and white rice on one plate.
Tender cuts (sirloin, ribeye) suit quick cooking; tougher, collagen-rich cuts (chuck, brisket, shin) are built for stews and braises. Look for bright-red colour and fine marbling.
Season generously and let steaks come to room temperature before searing. Rest cooked beef 5–10 minutes so the juices redistribute; slice against the grain to keep it tender.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.
An excellent source of complete protein, iron, zinc and vitamin B12; leaner cuts keep saturated fat in check.
Most of these 7 Venezuelan beef recipes are ready in around 186 minutes from start to finish. The quickest, Asado Negro, takes about 140 minutes, while the slower-cooked dishes run up to 240 minutes.
Across this collection they range from about 380 to 720 kcal per serving, averaging 520 kcal — Hallacas (Venezuelan Christmas Tamales) is the lightest option at 380 kcal.
Asado Negro is a great place to start — it's rated medium and comes together in about 140 minutes. 0% of the recipes here are beginner-friendly.
In these recipes, beef is most often paired with garlic, ground cumin, tomatoes, pork shoulder, onion and capers. Venezuelan kitchens also lean on its own regional aromatics, fats and signature spice blends.
Steaks: 52°C / 125°F for rare up to 71°C / 160°F for well done. Ground beef should always reach 71°C / 160°F.