Ingredients
INGREDIENTS:
1lb BEEF SHANK
7 C. WATER
6 PIECES OF YUCA
6 PIECES OF PERUVIAN CORN (GOYA)
3 STEMS OF WHITE OR GREEN ONION
SALT AND PEPPER TO YOUR TASTE
MASHED PLANTAIN:
2 GREEN PLANTAINS
¼ C. SHREDDED WHITE CHEESE
3 TABLESPOONS OF BUTTER
SALT TO YOUR TASTE
RED ONION (MARINATED):
1 RED ONION CUT IN FINE SLICES
2 LEMONS
SALT TO YOUR TASTE
Preparation
PREPARATION: Make a broth with the meat with the 7 C. of water, and add the yucca and corn, salt and one tea spoons of “alino” Meanwhile cook the green plantains until they are soft, then placed them in a bowl and beat them until you make a puree, add the butter, salt, cheese, and pour milk very slowly and the puree is consistent.
Cut the red onion in fine slices and sprinkle them with salt and lemon juice.
When the meat is ready, add the green onions finely chopped.
Serve the broth adding a piece of yucca, a piece of corn, 2 tablespoons of the mashed plantain, and on top a tablespoon of the onion sauce.
