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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the beef, water to cover, and salt in a large pot. | 2. Bring to a boil, lower heat, and simmer uncovered, until beef is tender and water is completely evaporated, 45 minutes to an hour. | 3. While the beef is simmering, heat the oil over medium flame in a skillet. | 4. Add onion, peppers, garlic and chile pepper and sauté till onions and peppers are wilted. | 5. Add tomatoes, vinegar, salt & pepper. | 6. Reduce heat to low and simmer until almost all liquid is evaporated, about 20-25 minutes. | 7. Add the beef to the peppers and onions and simmer another 20-30 minutes. | 8. Add a little water if necessary. | 9. Adjust seasonings and serve with rice, & fried green plantains (banan peseé). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef shoulder chuck roast	1	lb	cubed	403.4676	0.0	89.7602	2.2667
water				-	-	-	-
salt	2	teaspoons		-	-	-	-
oil	1/4	cup		448.95	0.0	0.1435	50.9835
onion	2		sliced	128.0	29.888	3.52	0.32
red bell pepper	2		seeded chopped	403.4676	0.0	89.7602	2.2667
yellow bell pepper	1/2		seeded chopped	403.4676	0.0	89.7602	2.2667
green bell pepper	1/2		seeded chopped	403.4676	0.0	89.7602	2.2667
garlic clove	2 -4		minced	0.0	0.0	0.0	0.0
chili pepper	1 -4		wanted minced wanted	0.0	0.0	0.0	0.0
tomato	2	cups	seeded chopped	53.64	11.5922	2.6224	0.596
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.