Ternera Guisada con Bolitas de Platano (Stewed Veal with Plantain Dumplings)
Serves: 4
  • Stew
  • 4 veal shanks
  • Goya adobo
  • 1 medium onion, diced
  • 6 leave culantro, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons white vinegar
  • 1 cup red wine
  • 1 tablespoon capers
  • 8 olives
  • 1 14.5 oz can diced tomatoes
  • 3 fresh bay leaves
  • 3 carrots, diced
  • leaves of 4 sprigs fresh oregano, minced
  • Dumplings
  • 2 plantains, peeled & diced
  • 2 cloves garlic
  • salt to taste
  1. Season the veal shanks with adobo and a little black pepper on both sides. Heat olive oil in an oven-safe heavy bottom pot or dutch oven over medium-high heat. Sear the veal shanks on each side until brown. Transfer the shanks to plate and set aside.
  2. Add onion, garlic and culantro or cilantro if you can't find culantro. Sauté until tender and fragrant, adding more olive oil if needed.
  3. Add vinegar, wine, capers, olives, diced tomatoes, and bay leaf. Stir and bring to a boil. Add diced carrots.
  4. Return the veal shanks to the pot. Make sure there is enough liquid to cover the shanks halfway. Sprinkle with fresh oregano. Bring to a boil, cover and transfer to the oven at 350 degrees for 1 hour.
  5. While the veal is in the oven you can make the plantain dumplings. Add diced plantain, 2 cloves garlic and salt to a food processor and process until it begins to come together. Shape the plantain into 12 equal sized balls.
  6. After 1 hour remove the veal from the oven. Place dumplings on top of veal, cover and return to the oven for another 30 minutes.
  7. Serve up with some white rice, a wedge of avocado and sautéed greens if you feel like it.
Recipe by The Noshery at https://thenoshery.com/ternera-guisada-con-bolitas-de-platano-stewed-veal-with-plantain-dumplings/