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Carne Gisada con Plantanos (Beef and Plantains)
Carne Guisada Con Plantanos (Beef and Plantains) is a traditional Cuban recipe for a stew of meat and plantains in a tomato sauce. The full recipe is presented here and I hope you enjoy this classic Cuban version of: Beef and Plantains.
prep time
20 minutes
cook time
130 minutes
Total Time:
150 minutes
Serves:
6
Rating: 
Tags : Beef RecipesVegetable RecipesCuba Recipes
This is a classic Cuban dish for a one-pot dish of beef with potatoes and vegetables in a tomato-based sauce.
Ingredients:
100ml olive oil
1.1kg rump steak (round steak) cut into 5cm chunks
1 onion, sliced thickly
1 green bell pepper, diced
4 garlic cloves, finely chopped
800g tinned chopped tomatoes, drained
240ml dry sherry
240ml
Cuban beef stock
2 tsp salt
1 tbsp Spanish paprika
1/2 tsp freshly-ground
black pepper
1/4 tsp crushed
cumin seeds
1
bay leaf
3 medium plantains (ones beginning to ripen eg with black spots)
2 tbsp finely-chopped fresh
parsley
Method:
Heat the oil in the base of an oven-proof casserole over medium heat and use to brown the meat on all sides then reduce the heat and add the onions, bell pepper and garlic. Cook, stirring frequently, until the onions begin to colour (about 6 minutes) then add all the remaining ingredients (except the plantains and parsley). Bring to a simmer then cover the pot and cook for about 90 minutes, stirring frequently (add more stock, as needed).
Trim the plantains then peel them and cut into slices about 2cm thick. Add to the casserole and continue cooking over low heat until the plantains are tender (about 25 to 30 minutes). Transfer the stew to a warmed serving bowl, garnish with the parsley and serve hot with rice.
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