WEEKDAYS 1e|12c|p

Lynn's Plantain with Beef Hash (Picadillo de Platano con Carne)

Plantain Beef Hash Lynn
Braised Beef with Plantains
skill level
Moderate
time
Over 120min
servings
8
cost
$
Contributed by :
Plantain with Beef Hash Recipe: Served with a tortilla or white rice, this tender beef hash can also be used as an empanada filling.
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ingredients
  • 3 Plantains (slightly ripe but not green)
  • 1-2 pounds roasted and shredded Beef
  • 1 Onion (finely chopped)
  • 1/2 Bell Pepper (finely chopped)
  • 3 tablespoons Cilantro (finely chopped)
  • 1 teaspoon Annatto Paste
  • Adobo Seasoning to taste
  • 1 cup reserved Braising Broth
  • 3 tablespoons Extra Virgin Olive Oil
  • Tortillas or White Rice to serve
  • For the Slow Cooker Braised Beef:
  • 2 pounds Beef Roast
  • 1 tablespoon Vegetable Oil
  • 1 Yellow Onion (sliced)
  • 4 Garlic cloves (finely chopped)
  • 1/2 tablespoon Tomato Paste
  • 2 cups Beef Broth
  • 1 teaspoon dried Parsley
  • 2 teaspoons Chili Powder
  • 1 1/2 teaspoons Cumin
  • 1/2 teaspoon Cayenne
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Oregano
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 Plantains (slightly ripe but not green)
    Peel and roughly chop the plantains. Set aside.
  • 2
    3 tablespoons Extra Virgin Olive Oil
    1 Onion (finely chopped) 
    1/2 Bell Pepper (finely chopped) 
    3 tablespoons Cilantro (finely chopped) 
    1 teaspoon Annatto Paste 
    Adobo Seasoning to taste
    Heat a large skillet over medium-high with oil. Add the onion, bell pepper and cook until soft, about 5 to 7 minutes. Add the cilantro, annatto paste, adobo and season to taste. Cook for 2 more minutes.
  • 3
     
    In a large non-stick pan, add the plantains and the reserved braising liquid. Cook for 3 to 4 minutes or until the plantains are soft. Remove plantains from the liquid and chop. Reserve liquid.
  • 4
    1-2 pounds roasted and shredded Beef
    1 cup reserved Braising Broth
    Stir in the meat and plantains into the pan with the vegetables. Loosen with reserved liquid if needed.
  • 5
    Tortillas or White Rice to serve 
    Serve with tortillas or white rice. Mixture can also be used as an empanada filling.
  • 6
    2 pounds Beef Roast
    1 tablespoon Vegetable Oil
    For the Slow Cooker Braised Beef: Season beef with salt and pepper on all sides. Heat vegetable oil in a large skillet over medium-high. Add the beef and sear on all sides until brown, about 3 to 4 minutes per side.
  • 7
    1 Yellow Onion (sliced)
    1/2 tablespoon Tomato Paste 
    4 Garlic cloves (finely chopped)
    2 cups Beef Broth 
    1 teaspoon dried Parsley
    2 teaspoons Chili Powder
    1 1/2 teaspoons Cumin
    1/2 teaspoon Cayenne
    1/2 teaspoon Paprika
    1/2 teaspoon Oregano
    Transfer seared beef to a slow cooker. Add the onions to the skillet and for until slightly soft, about 2 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Deglaze with the broth, scraping up brown bits from the bottom of the pan. Stir in the seasonings. 
  • 8
     
    Pour the mixture into the slow cooker. Cook on low for 6 to 8 hours or until the beef is fork tender.
  • 9
     
    Remove the beef and shredded with two forks. Reserve a cup of the cooking liquid. Return the shredded meat to the slow cooker to soak up excess liquid.

    Helpful Tips:
    1. Substitute potatoes if you can't find plantains.
    2. Use this beef-plantain mixture as the filling for an empanada.
 
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