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Categories:
salt cured beef oil white onion Italian frying peppers garlic tomato sauce white wine beef stock white vinegar bay leaf ground cumin oregano blended oil green plantains
Viewed: 55 - Published at: 3 years agoIngredients
- 1 1/2 pounds salt cured beef
- 1/4 cup oil
- 1 white onion small diced
- 2 Italian frying peppers, cut into small dice
- 2 garlic cloves, crushed
- 2 cups tomato sauce
- 1/2 cup white wine
- 1/2 cup beef stock
- 1 tablespoon white vinegar
- 1 bay leaf
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chopped fresh oregano leaves
- 3 cups blended oil, for frying
- 2 green plantains, peeled
Method
- Cut the dried cured beef into 2-inch cubes and soak in water overnight.
- Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary).
- Strain and cool down.
- Shred the meat and set aside.
- In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent.
- Add the tomato sauce, white wine, beef stock, vinegar, and the spices.
- Add the shredded meat.
- Cook at low heat for approximately 30 minutes, keeping covered most of the time.
- Preheat 3 cups blended oil.
- Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy.
