Ingredients
| 1 can (14 oz.) | low sodium beef broth | | 1 cup | water | | 1-1/2 lb. | boneless beef chuck steak, trimmed of all fat and cut into 5-6 pieces | | 1 | bay leaf | | 3 tbsp. | olive oil | | 1 | lg. onion, coarsely chopped | | 2 cloves | garlic, finely chopped | | 4 | md. tomatoes, peeled, halved, seeded, and coarsely chopped | | 2 tbsp. | chopped fresh oregano | | 1 tsp. | ground cumin | | 1/2 tsp. | salt | | 1/4 tsp. | ground black pepper | | 3 | lg. very firm bananas | | 3 cups | hot cooked white rice | | 2 cups | hot cooked black beans |
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Instructions
In a 4 qt. casserole, heat broth, water, beef, and bay leaf to boiling over high heat. Reduce heat to low, cover and simmer beef until very tender, about 2 hours.
Remove from heat and allow beef to cool in the cooking liquid. When cool, drain meat and shred it. Set aside or wrap and refrigerate if made ahead.
Freeze cooking liquid and use for other recipes.
In large skillet, heat 2 tablespoons oil over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté 15 seconds. Stir in meat, tomatoes, oregano, cumin, salt, and pepper. Heat to boiling. Reduce heat to low and cook mixture, stirring occasionally, until tomatoes cook down to form a sauce, about 15 minutes.
Meanwhile, peel bananas and cut into 1 inch thick slices. In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add bananas and sauté until very lightly browned.
On large serving platter, arrange meat mixture, rice, beans, and bananas in alternating rows and serve.