Cuban Meat Stew

Add water to a pot and bring it to a boil.

Add chuck roast, salt, garlic cloves, and bay leaves to the boiling water.

Cover and cook for at least 2.5 hours.

Reserve the broth after cooking the meat.

Chop tomatoes, onion, bell pepper, and cilantro into small pieces.

Shred the cooked meat into strings.

In a hot pan, add vegetable oil, then add onion and bell pepper, mixing them together.

Add garlic and cook until fragrant, then add chopped tomatoes.

Stir in one can of tomato sauce and reserved broth.

Add garlic powder, chicken bouillon, and oregano, mixing well.

Incorporate the shredded meat into the mixture and add cilantro last.

Cover and cook on low heat for one hour.

Rinse rice under cold water until clear, then add to a rice cooker with 1 cup of rice and 2 cups of cold water and 1 tablespoon of butter.

Cook rice until done, about 10-15 minutes.

Slice plantains and peel them carefully.

In a hot pan, add butter and then add the sliced plantains, cooking on low heat until soft and slightly brown.

Equipment Needed

Allergens