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1
Salt and pepper the meat and lightly dust with flour (Do not cut off fat!
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2
).
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3
Brown the meat in olive oil in a large cast iron braiser.
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4
Add enough water to surround the meat, but don't cover it.
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5
Add green pepper, 1/2 of the chopped onions and the garlic.
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6
Simmer, covered, until meat is fork tender, about 2 hours.
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7
Add more water sparingly to avoid burning and flip meat over at the halfway mark.
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8
Remove from heat and cool.
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9
Shred the meat and remove the fat.
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10
Diskard the veggies and sauce.
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11
Slightly clean the braiser then add back to the stove top add olive oil.
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12
Saute the roasted garlic and the remaining chopped onion until transparent.
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13
Add chopped red pepper.
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14
Add crushed tomatoes, cumin, 1/2 of the red wine and bay leaf.
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15
Incorporate salt and pepper, to taste.
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16
Cover and cook over low heat for about 15 minutes, stirring occasionally.
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17
Add other half of the red wine and cook for 14 minutes more.
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18
Remove bay leaf and serve with white rice or stuff in Plantain Cups.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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21
Plaintain Cups:
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22
Fill large bowl with warm salted water to cover the plantains.
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23
Peel green plantain and cut into 2 inch pieces.
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24
Put the cut plantains into the water and soak.
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25
Heat oil to 375 degrees F.
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26
Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes.
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27
Remove the plantains and let cool for a couple of minutes.
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28
Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold.
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29
If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
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30
Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
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31
Remove the cups and drain on paper towels and sprinkle with salt.
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32
Serve warm.
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33
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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34
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
