BAHO (NICARAGUAN BEEF, PLANTAINS AND YUCA STEAMED

Baho (Nicaraguan Beef, Plantains and Yuca Steamed image

Provided by Lynette !

Categories Beef

Time 4h40m

Number Of Ingredients 12

4 lb beef brisket, cut into large strips
3 tomatoes, seeded and chopped
2 green peppers, seeded and thinly sliced
3 onions, thinly sliced
10 clove garlic, chopped
1 c orange juice
1 c lime juice
4 Tbsp salt
4 green plantains, peeled and halved crosswise
4 ripe plantians or bananas, peeled and halved crosswise
2 lb yuca, peeled and cut into large pieces (cassava)
banana leaves

Steps:

1. In a large, non-reactive bowl, mix the beef with the tomatoes, peppers, onions, garlic, orange juice, lime juice and salt. Cover, refrigerate and marinate overnight.
2. Add about 4 inches of water to a large 5 gallon pot. Place a rack in the bottom of the pot, or toss in enough wadded up aluminum foil to hold the ingredients out of the water. Place a plate on top of the rack or aluminum foil.
3. Line the plate and the sides of the pot with banana leaves, letting the leaves hang over the edge of the pot. Make sure the pot is fully lined with leaves, with no openings.
4. Lay the green and ripe plantains on the bed of banana leaves. Remove the meat from its marinade and layer it over the plantains. Top the beef with a layer of yuca. Finally, pour the meat marinade and vegetables over the yuca.
5. Take the banana leaves hanging over the edge of the pot and fold them over to completely cover the ingredients in the pot. Cover the pot with a tight fitting lid.
6. Bring the water to a boil over medium-high flame. Reduce the heat to medium and simmer for about 4 hours. Add water as necessary to keep it from all evaporating.
7. Baho is traditionally served on a banana leaf. Each diner gets a piece of ripe plantain, a piece of green plantain, a piece of cassava and a portion of meat. This is normally all topped off with Repello (Cabbage Slaw) Recipe is posted here.