Caribbean-Spiced Plantain & Beef Hash
with Raisins & Green Olives
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Yellow plantains (also known as cooking bananas) are a staple in Caribbean kitchens. Pleasantly sweet and starchy, they bring a soft touch to homey dishes like this surprisingly complex ground beef hash. Serve it with a lime-spiked slaw for a fun in the sun moment.
We will send you:
- 250g Canadian-raised lean ground beef
- 1 Lime
- 2 Garlic cloves
- 1 Yellow plantain
- 150g Shredded cabbage
- 30g Green olives
- 30g Raisins
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 10g Southwestern Heat spices (smoked paprika, cumin powder, garlic flakes, coriander powder, red chili powder, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
8 g
Sodium
390 mg
Total Carb
86 g
Sugars
44 g
Protein
30 g
Fibre
11 g
Preparation
Sauté the plantain
- Using a knife, peel the plantain; medium-dice.
- In a large pan, heat a drizzle of oil on medium.
- Add the plantain and sauté, 5 to 7 min., until partially cooked; season with S&P.
Mise en place
- Meanwhile, mince the garlic.
- Roughly chop the olives.
- Halve the lime; juice ½ and cut the remaining ½ into wedges.
Make the hash
- To the pan, add the beef*; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until cooked through; season with S&P.
- Add the tomato paste and garlic. Cook, stirring often, 1 to 2 min., until dark red.
- Add the olives, demi-glace, ½ the raisins, ½ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 2 to 3 min., until thickened and tender.
Make the slaw
- Meanwhile, in a medium bowl, combine the cabbage, lime juice, remaining raisins, a drizzle of oil and S&P.
Plate your dish
- Divide the hash between your plates.
- Garnish with the lime wedges.
- Serve the slaw on the side. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
