Mojo Beef & Black Bean Plantain Bowl
Braised shredded beef with fresh citrus-garlic mojo, black beans, white rice and baked plantains.
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 55 min
- Makes
- 6 bowls
This is similar to Cuban ropa vieja and vaca frita in spirit: beef braised until it shreds, then brightened with a raw mojo of orange, lime, garlic and cumin poured over at the end. Baked plantains and black beans make it a full Cuban-inspired plate.
Why this recipe works
Adding the raw citrus-garlic mojo after braising keeps its fresh, sharp flavor, which cuts through the rich beef.
Ingredient notes
Plantains need mostly black skins to be sweet; yellow ones will be starchier. Chuck is ready when it pulls apart easily.
Common mistakes
- Adding the mojo before braising, where the citrus flavor fades.
- Under-braising the chuck.
What to serve with it
Pickled onions or avocado.
Meal prep
Freeze the beef in portions for up to 3 months.
More bowls like this
Cooking tips
Braise a day ahead; the beef is easier to shred cold and reheats well. Taste the mojo; add salt if needed.
Swaps and variations
Use a slow cooker on low 8 hours. Use pork shoulder for a mojo pork version; cook until it shreds.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until steaming hot (165°F / 74°C).
Recipe
Mojo Beef & Black Bean Plantain Bowl
- Prep
- 25 min
- Cook
- 3 hr 30 min
- Total
- 3 hr 55 min
- Makes
- 6 bowls
Ingredients
- For the beef
- For the mojo
- For the bowls
You’ll need: Dutch oven with lid; rimmed sheet pan; medium saucepan with lid; small saucepan
Method
-
Heat the oven to 325°F (165°C). Season the beef with the salt and brown in the oil in a Dutch oven over medium-high heat, in batches, about 8 minutes. Add the onion and broth.
-
Cover and braise in the oven 3 to 3 1/2 hours, until the beef shreds easily. Shred in the pot.
-
Whisk the orange juice, lime juice, garlic, cumin, oregano and olive oil for the mojo.
-
Raise the oven to 425°F (220°C) when the beef comes out. Toss the plantains with a little oil from the mojo and bake on a lined sheet pan 20 to 25 minutes, turning once, until caramelized.
-
Simmer the black beans with their liquid 10 minutes, until slightly thickened.
-
Cook the rice: bring the rice and water to a boil, cover and simmer on low 15 minutes, rest 5 minutes.
-
Toss the shredded beef with half the mojo. Divide rice, beans, beef and plantains among 6 bowls and drizzle with the remaining mojo.
Questions
What does mojo taste like?
Sour, garlicky and herby, with orange and lime.
Can I fry the plantains?
Yes. Pan-fry in oil 2 to 3 minutes per side.
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