Puerto Rican Copús with Plantains and Sofrito

Ingredients

• 1.5 lbs (680g) beef chuck, cubed 1.5 lbs (680g) beef chuck, cubed
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 bay leaves 2 bay leaves
• 4 cups (946ml) beef broth 4 cups (946ml) beef broth
• 1 lb (454g) yuca, peeled and cut into chunks 1 lb (454g) yuca, peeled and cut into chunks
• 1 lb (454g) malanga, peeled and cut into chunks 1 lb (454g) malanga, peeled and cut into chunks
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• Salt and pepper to taste Salt and pepper to taste
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 32g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the tomatoes, tomato paste, cumin, oregano, and bay leaves. Stir well to combine.
4. 4.
   Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low and simmer for 1 hour.
5. 5.
   Add the yuca, malanga, carrots, and celery to the pot. Continue simmering for another 30 minutes or until the vegetables are tender.
6. 6.
   While the Copús is simmering, heat vegetable oil in a separate pan over medium heat. Fry the plantain slices until golden brown and crispy. Remove from the pan and drain on paper towels.
7. 7.
   Season the Copús with salt and pepper to taste.
8. 8.
   Serve the Copús hot, garnished with the fried plantains and a spoonful of sofrito.

Treat your ingredients with care...

• Yuca — Make sure to peel the yuca properly, removing the tough outer layer. Cut it into chunks of similar size to ensure even cooking.
• Malanga — Peel the malanga carefully, as its skin can be tough. Cut it into chunks and rinse them well to remove any dirt or debris.
• Plantains — Choose ripe plantains with yellow skin and some black spots. Slice them diagonally for a larger surface area when frying.

Tips & Tricks

• For a spicier Copús, add a diced jalapeno or a pinch of cayenne pepper.
• If you can't find malanga, you can substitute it with taro root or additional yuca.
• To save time, you can use pre-made sofrito available in some grocery stores.
• Leftover Copús can be refrigerated and enjoyed the next day, as the flavors develop even further.
• Serve the Copús with a side of white rice to complete the meal.

Serving advice

Serve the Puerto Rican Copús hot in deep bowls, allowing the flavors to meld together. Garnish each bowl with a few slices of fried plantains and a spoonful of sofrito for an extra burst of flavor.

Presentation advice

To enhance the presentation, arrange the Copús ingredients in a visually appealing manner in the bowl. Place the meat and root vegetables at the center, surrounded by the broth. Top with the fried plantains and a drizzle of sofrito for a pop of color.