La Bandera Dominicana (Traditional Dominican Lunch)

🧂 Ingredients

• 3 lbs beef round

  cut into cubes
• ½ cup white vinegar

  for rinsing the meat
• 2 tsp soy sauce
• 1 lime

  halved
• 2 teaspoon adobo
• 1 tablespoon crushed garlic
• 1 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 teaspoon granulated sugar
• 2 tablespoon tomato paste
• 1 yellow onion

  sliced thin
• 1 cubanelle pepper

  sliced
• ½ red bell pepper

  sliced
• 2 teaspoon fresh cilantro

  chopped
• 2 teaspoon olive oil
• ½ yellow onion

  diced (measures roughly ½ cup)
• ½ cubanelle or green pepper

  diced
• 1 tablespoon garlic paste
• 2 15 oz cans of red beans

  Roman or kidney, with liquid
• ½ cup auyama or acorn squash

  diced
• 1 teaspoon sazón
• 1 teaspoon oregano
• 1 bouillon cube

  use ½ if it's an extra-large one
• 1 bay leaf
• 1 tablespoon tomato paste
• salt and pepper to taste
• 2 teaspoon fresh chopped cilantro

  plus more for garnishing
• 2 cups long-grain white rice

  jasmine or canilla
• 2 tablespoon oil

  vegetable or olive oil
• 1 teaspoon salt

  (optional)
• 2 ½ cups water

Instructions

• 1 Place the cubed beef in a large bowl and cover it with water. Add the vinegar
  and let it soak for 15 minutes. Drain, rinse thoroughly, and pat the beef dry
  with paper towels.
• 2 Season the beef with soy sauce, crushed garlic, adobo, dried oregano, and lime
  juice. Toss to coat evenly, then cover and marinate in the refrigerator for at
  least 1 hour.
• 3 Heat the oil and sugar in a Dutch oven or cast aluminum pan (caldero), over
  medium heat. Stir occasionally and let the sugar caramelize until it turns
  brown.
• 4 Add the beef to the pan, flipping it as needed until browned on all sides.
• 5 Add the tomato paste and toss the beef to coat it evenly.
• 6 Add 1 cup of water, bring to a simmer, then let the meat cook (uncovered) for
  15-20 minutes.
• 7 Once the liquid has reduced by half, add about ½ cup of water to keep the meat
  covered, and let it simmer for another 15-20 minutes. Repeat this process as
  needed, adding just enough water each time, until the meat is tender and easily
  breaks apart with a fork. This process can take anywhere from 45 minutes to an
  hour.
• 8 Add the sliced peppers and onions, then top off with a little more water to
  create enough sauce and keep the meat from drying out. Cover and let it simmer
  for 5-10 minutes more, or until the vegetables are tender but still slightly
  firm.
• 9 Turn off the heat, then stir in the cilantro. Cover and let it sit for a few
  minutes. Serve with rice, beans, and a green salad.
• 10 Heat the oil in the 2.3 qt aluminum pan (caldero) over medium heat, then add the
  onions, peppers, and garlic. Sauté until the vegetables are softened.
• 11 Add the beans with their liquid. Then add the squash, sazón, oregano, bay leaf,
  and bouillon. Stir to combine.
• 12 Add the tomato sauce and enough water to cover the beans (about 1 can). It's
  fine if the squash peeks out a little, but make sure the beans are fully
  covered.
• 13 Bring the beans to a simmer, then cover the pan and turn the burner down low.
  Let the beans simmer for 25 minutes.
• 14 Remove 1 ½ cups of beans and a few pieces of squash with some of the broth. Mash
  together in separate bowl.
• 15 Return the mashed beans to the pan. Taste the beans and season with salt and
  pepper if needed. Stir well, and cover the pan with a lid. Let the beans cook
  for another 10-15 minutes.
• 16 Once the beans have thickened, stir in the chopped cilantro and serve.
• 17 Using a mesh strainer, rinse the rice under cold running water until the water
  runs clear. Drain the rice well, letting all the water run off and set it aside.
• 18 In a caldero (or heavy-bottomed pan), heat the oil. Once it's hot, carefully add
  2 ½ cups of water and salt. Bring the water to a boil.
• 19 Add the rice, give it a stir, and bring to a boil again. Keep stirring until the
  water evaporates.
• 20 Cover the pot, and turn the burner down to the lowest setting. Let the rice cook
  for 20 minutes. Do not lift the lid while the rice is cooking.
• 21 Once the rice is done, turn off the burner and let it sit, covered, for 5-10
  minutes. Once it's rested, uncover the rice and taste it; the grains should be
  tender and separated. Fluff the rice with a fork and serve.

Nutrition Info