Dominican Shredded Beef with Sweet Peppers, Olives, and Garlic Green Plantain Mash

Instructions

1. 1

   1. Place the beef flank in a large pot with 1200 ml (5 cups) water, the bay leaf, half of the garlic, 60 g red onion, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, reduce the heat, and cook covered for 75 minutes, or until the beef is very tender and easy to shred.

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   2. Remove the beef from the pot and reserve 240 ml (1 cup) of the cooking broth. Discard the bay leaf. Shred the beef into medium strands using two forks.

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   3. While the beef cooks, place the green plantains in another pot with enough water to cover them. Bring to a boil and cook for 20 to 25 minutes until tender when pierced with a knife. Reserve 120 ml (1/2 cup) of the cooking water and drain the plantains.

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   4. Heat a wide skillet or Dutch oven over medium heat. Add 30 ml (2 tbsp) olive oil. Sauté the remaining onion for 3 minutes. Add the rest of the garlic and the sweet peppers, and cook 2 minutes more.

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   5. Stir in the chopped tomato, tomato paste, dried oregano, and ground cumin. Cook for 3 to 4 minutes, stirring, until the tomato softens and the paste darkens slightly.

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   6. Add the shredded beef to the skillet along with the green olives, sour orange juice, and 240 ml (1 cup) of reserved broth. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce thickens slightly and the beef absorbs the flavor. Adjust with the remaining salt and pepper.

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   7. Turn off the heat and mix in the fresh cilantro. Keep warm.

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   8. For the mash, mash the hot green plantains with the butter, warm milk, the remaining 1 tbsp olive oil, a pinch of salt, and enough reserved cooking water to reach a smooth but rustic texture.

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   9. If you want to keep the mash warm, place it in an oven-safe dish, cover, and hold in a 200°F / 95°C oven for up to 10 minutes. If you need to reheat the beef, do so gently in a skillet over low heat or in a 250°F / 120°C oven for 8 to 10 minutes.

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    10. Serve a generous layer of garlic green plantain mash and spoon the Dominican shredded beef on top. Finish with a little more fresh cilantro if desired.