Pulled beef stew with coconut cola rice and patacones

Ingredients:

1 onion, chopped
half a red pepper diced
half and green pepper diced
1 clove of garlic chopped
2 tomatoes chopped finely
Dash of soy sauce
Pinch of sweet pepper powder

Serves 2/3

For the beef you can use silver side. Cook it in a slow cooker overnight or boil it for two hours in a pan depending the size of the beef. For both ways of cooking, seal the meat first by frying on all sides. Once sealed, add water to cover the meat half way and add about 10 to 15 black peppercorns and 3 or 4 bay leaves.

Once the meat is cooked, remove from the pan and leave to the side but do not throw the water away. Let the meat cool down and pull apart in little pieces when cool to the touch.

In a large frying pan, add 2 tablespoons of oil, chopped onions, garlic, coriander, cumin, vegetable stock, soy sauce and sweet pepper powder, cook for 5 minutes then add the meat and beef water from the cooking pan or slow cooker.

Ingredients:
Tin of coconut milk
1 cup of rice
2 cups of cola
Pinch of salt

Serves 2/3

Scoop out 2/3 tablespoons of the milk from a tin of coconut milk and put it in so just the bottom of the pot is covered. Put on a medium heat. Let the milk become brown so there are few lumps. For one cup of rice you will add 2 cups of cola. Add the rice to the coconut and mix it in. Add 3-4 tablespoons of coconut milk and cola, add some salt to taste, leave it boil and then when the water evaporates, put the lid on the pan and reduce the heat to the lowest temperature. Cook it a further 15 minutes or until the rice is cooked perfectly.

Ingredients:

2/3 Green plantains

Serves 2/3

Heat up the deep fryer, meanwhile, open and cut each plantain into 3 or 4 pieces. Fry the pieces for about 10 minutes or until soft. Do not let the go brown. Take them out of the fryer, allow them to cool slightly then using the same technique as the empanadas, squeeze them flat then put them back into the fryer for a second time until crispy.