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Ripe Plantain and Beef Lasagna


We’ve been away for a while learning and experimenting different recipes from Paleo Diet, Thai food and various cooking magazines in order to post new recipes for you. It is very interesting the way you can be creative in the kitchen using basic ingredients in many different ways. This time, I decided to cook a nice, tasty dinner for my friend combining two different recipes in order to fusion flavors from Irish Shepherd’s Pie meat recipe, which involved Guinness and Worcestershire sauce (I knew when I saw this two ingredients that it would not disappoint) and a Puerto Rico recipe, using ripe plantains to make what we called, Ripe Plantains Beef Lasagna, one of my favorites.  Maybe this fusion sounds weird and doesn’t make any sense to you, however, the fusion is a mix of what’s awesome about one culture, combined with something ultimately delicious from another.

The amount of rich flavors is amazing! Adding stout beer to the beef was an excellent choice. At Cook and Booze, we love to pair good beer with food to create a tasty meal. Now here is the recipe for this amazing meal, hope you enjoy it.



Ingredients for the ground beef:

  • 3 tbs Olive Oil
  • 1 onion, finely diced
  • 1 green Bell pepper finely diced
  • 6 cloves garlic, pounded to a paste
  • 1 tbs oregano
  • 2 tbs butter
  • 2 tbs flour
  • 2 tsp dried basil
  • 2 tsp dried sage
  • 1 cup stout beer ( I used Irish Channel Stout)
  • 1/2 cup beef broth
  • 2 tbs tomato paste
  • 1 pound of ground beef (Sirloin)
  • 2 tbs Spanish olives

IMG_5654IMG_5660Procedure for the meat:

In a large saute pan over medium high heat, warm the olive oil. Add onion and green pepper and cook for 5 minutes. Stir in the basil, sage, oregano, garlic, olives and butter and stir for 3 minutes. Stir in the tomato paste and cook for another minute.

Add the meat and cook for about 5 minutes, stirring and breaking up the beef as it cooks. Season with salt and pepper to taste. Add the stout beer and beef broth,  stir for 2 minutes. Add the flour, stir and cook for 20 minutes, stirring occasionally until the meet is cooked through and the sauce has thickened. While the meat is simmering, go ahead and make the ripe plantains. (see below)




IMG_5657Ripe Plantain and Beef Lasagna


– Vegetable oil for frying
– 6 ripe plantains, peeled
– 1 can green beans, drained
– 4 cups meat (Picadillo)
– 1 Tbs olive oil
– 6 eggs, beaten





1. To prepare the plantains:  Preheat oven 300 F, in a frying pan, heat about 2 inches of vegetable oil on medium-high. Slice the plantains lengthwise into quarters. Add to the hot oil, in batches, and fry for 4 minutes until golden brown on both sides. Remove from the oil, and set aside to drain on paper towels.

2.Prepare the beef lasagna: Oil the bottom and sides of a 7″ x 11″ baking dish with the olive oil. Arrange a layer of the fried plantains slices on the bottom of the baking dish. (You may have to cut some plantains slices into smaller pieces to fill in any empty spaces). Add the beef mixture on top and spread into an even layer, add the green beans on top of the meat and spread into an even layer. Pour 3/4 of the beaten eggs over the layer of meat, and prick the surface of the meat with a fork so that it absorbs the egg. (The egg holds everything together for even slicing). Arrange a layer of the remaining plantain slices on top. Pour the remaining eggs over the plantains, and with a rubber spatula spread into a thin layer.

3. Place the beef lasagna in the oven, and bake for about 40 minutes, until the egg has cooked, the meat is heated through, and the the surface of the beef lasagna is golden and springy to the touch.

4. Remove the beef lasagna from the oven, let it rest for 10 mins, slice and serve.





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