Peel plantains and cut into 3 cm pieces. Cut beef into 3 cm cubes and chop onion and garlic.

Ingredients

• 1,000 gPlantains, green, raw
• 700 gBeef, chuck, arm pot roast, separable lean and fat, trimmed to 1/8" fat, choice, raw
• 300 gNuts, coconut milk, raw (liquid expressed from grated meat and water)
• 450 gTomatoes, red, ripe, raw, year round average
• 250 gOnions, raw
• 25 gGarlic, raw
• 30 gOil, olive, salad or cooking
• 500 gBeverages, water, tap, drinking
• 6 gSalt, table

Method

1. Peel plantains and cut into 3 cm pieces. Cut beef into 3 cm cubes and chop onion and garlic.
2. Fry onion in oil for 7 minutes at 175 °C, add garlic for 1 minute. Add beef and fry for 5 minutes.
3. Add tomatoes, coconut milk, 500 g water and salt. Braise covered for 40 minutes at 90 °C.
4. Add plantain and cook covered for a further 25 minutes at 90 °C until beef is tender and plantain is cooked through.
5. Divide all of the braise with its juices into six portions.