Salt and pepper the meat and lightly dust with flour (Do not cut off fat!).
Brown the meat in olive oil in a large cast iron braiser. Add enough water to surround the meat, but don't cover it. Add green pepper, 1/2 of the chopped onions and the garlic. Simmer, covered, until meat is fork tender, about 2 hours. Add more water sparingly to avoid burning and flip meat over at the halfway mark.
Remove from heat and cool. Shred the meat and remove the fat.
Diskard the veggies and sauce. Slightly clean the braiser then add back to the stove top add olive oil.
Saute the roasted garlic and the remaining chopped onion until transparent. Add chopped red pepper. Add crushed tomatoes, cumin, 1/2 of the red wine and bay leaf. Incorporate salt and pepper, to taste.
Cover and cook over low heat for about 15 minutes, stirring occasionally. Add other half of the red wine and cook for 14 minutes more.
Remove bay leaf and serve with white rice or stuff in Plantain Cups.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Plaintain Cups:
Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak.
Heat oil to 375 degrees F.
Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes.
Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup.
Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown.
Remove the cups and drain on paper towels and sprinkle with salt.
Serve warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.71 Kcal (1749 kJ)
Calories from fat	111.39 Kcal
		% Daily Value*
Total Fat	12.38g	19%
Cholesterol	142.88mg	48%
Sodium	207.39mg	9%
Potassium	1157.03mg	25%
Total Carbs	11.72g	4%
Sugars	3.1g	12%
Dietary Fiber	2.17g	9%
Protein	51.56g	103%
Vitamin C	64.9mg	108%
Iron	6mg	33%
Calcium	66.3mg	7%

Amount Per 100 g
Calories	106.75 Kcal (447 kJ)
Calories from fat	28.47 Kcal
		% Daily Value*
Total Fat	3.16g	19%
Cholesterol	36.51mg	48%
Sodium	53mg	9%
Potassium	295.68mg	25%
Total Carbs	2.99g	4%
Sugars	0.79g	12%
Dietary Fiber	0.56g	9%
Protein	13.18g	103%
Vitamin C	16.6mg	108%
Iron	1.5mg	33%
Calcium	16.9mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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