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Spiced Beef with Black Beans and Plantains
4 tb Vegetable oil
2 lb Boneless chuck steaks, cut into 1/2" cubes
2 cn Beef broth (14.5 oz)
1 Bay leaf
1 1/2 c Chopped onion
1/4 ts 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 1/2 Clove elephant garlic,minced
1 c Diced tomatoes
2 ts Capers
1 pk Black beans, cooked (11 oz) according to package directions
1 cn Chopped pimiento, drained (2 oz)
Hot cooked rice
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 1 1/2 hours or until meat is very tender. Transfer meat to a plate with slotted spoon, reserving juices. Cover.
Measure 1 1/2 cups juices, adding water, if necessary. In a large skillet, heat 1 tablespoon oil. Add chilies, 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.