Spiced Beef With Black Beans & Plantains Recipe
Spiced Beef With Black Beans & Plantains has a magical flavor and an even greater smell. You will love this Spiced Beef With Black Beans & Plantains recipe. Try it today!
Ingredients
4 tbs (60 ml) vegetable oil
2 lbs (910 g) boneless chuck steaks, cut into 1/2-inch cubes
2 14 1/2-OZ cans (870 ml) low-sodium beef broth
1 bay leaf
1 1/2 cups (355 ml) chopped onion
1/4 tsp (1 ml) pepper
1 Fresh Anaheim Chile, seeded and finely chopped
1-2 Fresh or Dried Serrano, Jalapeno or Pasilla Chile; if dried, rehydrate
1/2 clove Elephant Garlic, minced or 4 cloves garlic, minced
2 Ripe Plantains, yellow or black, peeled and chopped
1 cup diced tomatoes
2 tsp (10 ml) capers
11-oz pkg (330 g) Black Beans, cooked and drained
2-oz jar (60 g) chopped pimentos, drained
3 cups (720 ml) hot cooked rice
Directions
Heat 2 tbs vegetable oil in a large Dutch oven; add chuck steak.
Brown meat on all sides; drain off fat.
Add beef broth, bay leaf, 1/2 of the onion and pepper.
Bring to a boil; reduce heat.
Cover and simmer 1- 1 1/2 hours or until meat is very tender.
Transfer meat to a plate with slotted spoon, reservingjuices; cover.
Measure 1 1/2 cups juices (add water if necessary).
In a large skillet, heat 1 tbs oil.
Add chiles, remaining onions and garlic; saute 2 minutes.
Add 1 tbs more oil and plantains; saute 5 minutes.
Stir in measured juices, tomatoes and capers.
Bring to a boil; reduce heat and simmer, covered 15 minutes.
Add meat and cooked black beans to the chile mixture and cook until heated through.
Taste for seasoning.
Spoon mixture into serving dish; sprinkle on pimento.
Brown meat on all sides; drain off fat.
Add beef broth, bay leaf, 1/2 of the onion and pepper.
Bring to a boil; reduce heat.
Cover and simmer 1- 1 1/2 hours or until meat is very tender.
Transfer meat to a plate with slotted spoon, reservingjuices; cover.
Measure 1 1/2 cups juices (add water if necessary).
In a large skillet, heat 1 tbs oil.
Add chiles, remaining onions and garlic; saute 2 minutes.
Add 1 tbs more oil and plantains; saute 5 minutes.
Stir in measured juices, tomatoes and capers.
Bring to a boil; reduce heat and simmer, covered 15 minutes.
Add meat and cooked black beans to the chile mixture and cook until heated through.
Taste for seasoning.
Spoon mixture into serving dish; sprinkle on pimento.
