Cuban Style Salt Cured Beef With Crispy Plantain Chips

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Salt cured beef
1/4 cup	59ml	Oil
1		White onion - small diced
2		Italian frying peppers - cut small dice
2		Garlic cloves - crushed
2 cups	474ml	Tomato sauce
1/2 cup	118ml	White wine
1/2 cup	118ml	Beef stock
1 tablespoon	15ml	White vinegar
1		Bay leaf
1/4 teaspoon	1.3ml	Ground cumin
1/4 teaspoon	1.3ml	Chopped fresh oregano leaves
3 cups	711ml	Blended oil - for frying
2		Green plantains - peeled

Recipe Instructions

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.

Source:
MELTING POT with Alex Garcia - (Show # MP-1C30) - from the TV FOOD NETWORK

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