Cassava with stewed meat, white rice and tostones (plantains)
Dominican recipes
Rices
Launch
Medium
60'
A recipe bursting with homemade flavor. This cassava with stewed meat, white rice and tostones combines the crunchy texture of cassava with a juicy stew of seasoned meat, topped with soft rice and crunchy tostones. Easy to prepare and loaded with traditional essence, ideal for a family meal or a relaxed evening with friends.
Ingredients
For the base
- 1 portion of Casabe Goya
- 200 grams of Nativo Long grane rice
- 2 units of ripe plantain of Frozen ripe banana
For the stewed meat
- 200 grams of beef cut in small pieces
- 0.5 red onion julienne
- 0.5 green bell pepper in strips
- 1 clove of crushed garlic
- 1 tablespoon of tomato paste
- 0.5 teaspoon of dried oregano
- 1 bay leaf
- 1 tablespoon of vegetable or olive oil
- 60 milliliters of water or broth
- 1 pinch of salt and pepper, to taste
Preparation
- Prepare the stewed meat: In a medium frying pan, heat the oil and sauté the garlic, onion and bell pepper. Add the pieces of meat, season with salt and pepper and let brown well. Add the tomato paste, oregano, bay leaf and a splash of water or broth. Cover the pan and leave it over medium-low heat for 25-30 minutes or until the meat is tender and juicy.
- Prepare the tostones: Peel and cut the plantain into thick slices. Fry them in hot oil until golden brown. Take them out, flatten them with a tostonera or glass, and fry again until crispy. Add salt to taste.
- Toasting the cassava: Place the sheet of cassava on a tray and bake at 180 °C for 5-7 minutes or until golden brown and crispy.
- Assemble the dish: On a portion of toasted cassava, serve a base of white rice, place the stewed meat with its sauce on top and accompany with the tostones on the side. If desired, you can complete the dish with chopped cilantro or avocado.
Products for the recipe
