Braised Beef with Plantains
Lynn's Plantain with Beef Hash (Picadillo de Platano con Carne)
- 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
- Peel and roughly chop the plantains. Set aside.
- 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.
- 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.
- Stir in the meat and plantains into the pan with the vegetables. Loosen with reserved liquid if needed.
- Serve with tortillas or white rice. Mixture can also be used as an empanada filling.
- 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.
- 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.
- Pour the mixture into the slow cooker. Cook on low for 6 to 8 hours or until the beef is fork tender.
- 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.