Panamanian-style Matrosenfleisch

Ingredients

In this Panamanian adaptation of Matrosenfleisch, we incorporate traditional Panamanian ingredients and flavors to give the dish a tropical twist. Instead of using traditional German spices, we use a blend of tropical spices such as cumin, coriander, and paprika to infuse the beef with a vibrant flavor. Additionally, we add plantains and bell peppers to the dish to enhance its sweetness and add a touch of color. These modifications create a unique fusion of German and Panamanian cuisines, resulting in a dish that is both familiar and exciting. We alse have the original recipe for Matrosenfleisch, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup beef broth 1 cup beef broth
• 1 cup pineapple juice 1 cup pineapple juice
• 2 tablespoons lime juice 2 tablespoons lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, minced garlic, ground cumin, ground coriander, paprika, salt, and black pepper. Mix well to ensure the beef is evenly coated with the spices. Let it marinate for at least 30 minutes.
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
3. 3.
   Add the marinated beef to the skillet and cook until browned on all sides.
4. 4.
   Add the sliced plantains and bell peppers to the skillet and cook for an additional 5 minutes, until slightly softened.
5. 5.
   Pour in the beef broth, pineapple juice, and lime juice. Stir well to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the skillet, and simmer for 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Serve the Panamanian-style Matrosenfleisch hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. If you can't find plantains, you can substitute with ripe bananas, but the flavor will be slightly different.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño pepper to the dish.
• If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the skillet during the last 10 minutes of cooking.
• Serve the Panamanian-style Matrosenfleisch with a side of rice or mashed yuca for a complete meal.

Serving advice

Panamanian-style Matrosenfleisch is best served hot, straight from the skillet. Garnish each plate with fresh cilantro for a burst of freshness and color.

Presentation advice

To make the dish visually appealing, arrange the sliced plantains and bell peppers on top of the cooked beef, creating a colorful and vibrant presentation. Sprinkle some fresh cilantro on top for an added touch of green.