Prep 30 mins
Cook 2 hrs
What makes this version Caribbean is the use of vegetables found more commonly in the Caribbean. DH is from Colombia and has never heard of some of these ingredients. I've provided several options as far as the vegetables go so you can use whatever you can find. Green plantain, yautia, yucca root, potatoes all have a neutral taste. The yellow platain, sweet potato, batata, and squash are slightly sweet. I don't know if you have a secret way to cut the corn into rounds, but I find that I have to cook the corn first to soften the cob. I add it add serving time.
- 29.58 ml olive oil
- 6 garlic cloves, minced
- 680.38 g top round beef, cubed or 680.38 g beef short ribs or 680.38 g chicken, cut up
- 78.07 ml onion, chopped
- 78.07 ml green pepper, chopped
- 78.07 ml celery, chopped
- 1 aji bell peppers, seeded and minced (dulce) (optional)
- 5 sprig fresh cilantro, chopped (use the stems)
- 4.92 ml kosher salt
- 1.23 ml fresh ground black pepper
- 4 tomatoes, seeded and chopped
- 946.0 ml beef stock
- 2838.0 ml chicken broth
- 1 green plantains or 1 yellow plantain, peeled and sliced crosswise into 1/2 inch rounds
- 1 sweet potatoes (or 1 batata, peeled and diced) or 226.79 g butternut squash, peeled and diced (or 1 batata, peeled and diced)
- 3 new potatoes, quartered or 118.29 ml yucca root, diced or 118.29 ml yautia, peeled and diced
- 1 chayote, peeled cored and diced
- 1 ear of corn, sliced crosswise into 6 rounds (so everyone gets one)
- Heat the oil in a large Dutch oven over medium to low heat; add garlic, meat, and onions, cooking until meat is well browned and onions start to caramelize, about 5 minutes.
- Stir in the green pepper, celery, aji dulce (if using), cilantro, salt, pepper, and beef stock; cook until liquid is reduced by half, about 1 hour (if using chicken you will not need to cook this long).
- Add remaining ingredients and continue to cook until meat is tender and vegetables are soft, an additional 30 minutes.
- NOTE: You may find the corn difficult to cut into rounds. What I do is cook it first either by boiling or in the microwave. This softens the cob so it is easier to cut. I add the corn at serving.
This had a great flavor - although I did need to add some salt and pepper. It was an interesting mix of veggies that I wasn't sure we would like, but was pleasantly surprised with the finished meal. My rib meat didn't get tender, so I pulled it out and diced it, and then let it simmer for 15 minutes longer, which made a huge difference. For ZWT9