Spiced beef with black beans and plantains

6 servings

Ingredients

Quantity Ingredient
4 tablespoons Vegetable oil
2 pounds Boneless chuck steaks, cut into 1/2\" cubes
2 cans Beef broth (14.5 oz)
1 Bay leaf
1½ cup Chopped onion
¼ teaspoon Pepper
1 Fresh anaheim chile, seeded and finely chopped
2 Fresh or dried serrano, jalapeno or pasilla chile; if dried, rehydrate according to package directions
2 Ripe yellow-to-black plantains, peeled & chopped
4 Garlic cloves, minced OR
½ Clove elephant garlic,minced
1 cup Diced tomatoes
2 teaspoons Capers
1 pack Black beans, cooked (11 oz) according to package directions and drained
1 can Chopped pimiento, drained (2 oz)
Hot cooked rice

Directions

Heat 2 tablespoons vegetable oil in a large Dutch oven. Add chuck steak. Brown meat on all sides. Drain off fat. Add beef broth, bay leaf, half of the onion and pepper. Bring to boiling. Reduce heat.

Cover and simmer 1 to 1½ hours or until meat is very tender.

Transfer meat to a plate with slotted spoon, reserving juices. Cover.

Measure 1 ½ cups juices, adding water, if necessary. In a large skillet, heat 1 tablespoon oil. Add chiles, remaining onions and garlic. Saute 2 minutes. Add 1 tablespoon more oil and plantains.

Saute 5 minutes. Stir in measured juice, tomatoes and capers. Bring to boiling. Reduce heat and simmer, covered, for 15 minutes. Add meat to cooked black beans. Cook until heated through. Taste for seasoning. Spoon mixture into serving dish. Sprinkle on pimiento.

Serve over hot cooked rice. Submitted By MICHAEL ORCHEKOWSKI On 11-27-94

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