Ingredients
- 2 kg of beef ( cecina )
- 2 kg of yuca
- 6 ripe platano
- 3 green platano
- 3 kg leave of platano
- 2 cup of bitter orange juice
- 4 garlic clove
- ¼ kg of onion
- ½ kg of tomato
- 4 green pepper (chiltomas)
- ½ kg of salt
- ½ cabbage chile vinegar
Preparation
Cut the meat in 3 cm wide streeps, add 1 kg of salt and lay it behind the sun during 1 day. - Wash well the meat to get off the salt and put the meet in a saucepan with the bitter orange juice , garlic, onion and pepper then wait une more day. - Put in the bottom of a big saucepan some wood or metal strips and cover the suocepan wall with the leaves, be carafull about no holes are keeping between the leaves. - Put into the yuca, green platano, ripe platano, the meat, salt and pepper. Put leaves to plug the soucepan to cook all with steam. All will be ready in 2 hours and half. - While the meat are cooking make the cabbadge, onion and tomato ensalade.
Note: If the water finish before 3 hours, add a little more to prevent the vegetable get burn. After 3 hours open the saucepan ad taste if the vegetable are well done (the platano get a red color). Put the meat and the vegetable in a dish with the ensalade on top.
