Ingredients

Method

Beef: Season the beef with salt and pepper. In a large pot over medium heat, sear the beef on all sides until browned. Remove the beef and set aside. In the same pot, add the onion, bell pepper, and garlic, cooking until softened. Add the canned tomatoes and beef broth, then return the beef to the pot. Reduce the heat to low, cover, and simmer for about 2-3 hours, until the beef is tender and can be easily shredded with a fork. Once done, shred the beef and return it to the pot, stirring well to coat the beef in the sauce. If the sauce is too thin, increase the heat to medium and cook uncovered until it reduces to the desired consistency.

Black Beans: In another pot, sauté the onion, bell pepper, and garlic until softened. Add the canned black beans (with their juice), cumin, and season with salt and pepper. Simmer for about 20-30 minutes, until the flavors meld together.

Rice: Cook the rice according to the package instructions.

Plantains: In a skillet over medium heat, heat enough oil to cover the bottom. Fry the plantain slices until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

To serve, divide the rice, beans, shredded beef, and fried plantains among 4 plates, arranging each plate with the beef, rice and beans in a tricolour pattern, as in a flag.