Granny's Cuban Salt Beef Plantain
1 1/2 lb salt cured beef
1/4 cup oil
1 x white onion small diced
2 x Italian frying peppers cut small dice
2 x garlic cloves crushed
2 cup tomato sauce
1/2 cup white wine
1/2 cup beef stock
1 tbl white vinegar
1 x bay leaf
1/4 tsp ground cumin
1/4 tsp chopped fresh oregano leaves
3 cup blended oil for frying
2 x 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.
This recipe yields 6 servings.