Entree: Nicaragua – Northern Culinary Region – Baho (Banana-leaf steamed beef with plantains and yuca)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 0 min

Additional 2 hrs 45 min

Total 3 hrs 25 min

Ingredients

- 3 lb (1.36 kg) beef brisket, trimmed
- 2 tbsp (30 ml) annatto (achiote) oil or achiote paste
- 1 large onion, sliced (about 10 oz / 280 g)
- 1 red bell pepper, sliced (about 6 oz / 170 g)
- 4 green plantains, peeled and halved (about 2 lb / 900 g)
- 1.5 lb (680 g) yuca, peeled and cut into 3-inch (7.5 cm) pieces
- 4 garlic cloves, minced (about 12 g)
- 1/2 cup (120 ml) sour orange juice or substitute (1/4 cup orange juice + 2 tbsp lime juice)
- 2 tsp (10 g) ground cumin
- 1 tbsp (15 ml) dried oregano
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) black pepper
- 2 cups (480 ml) beef broth
- 4 large banana leaves (for wrapping; about 0.25 lb / 115 g total) or large parchment if unavailable
- Kitchen twine for tying

Instructions

1. Marinate: In a large bowl combine annatto oil, minced garlic, sour orange juice, cumin, oregano, salt, and pepper. Rub the mixture all over the brisket. Cover and refrigerate at least 2 hours or overnight for best flavor.
2. Prep vegetables: Peel plantains and yuca and cut to similar lengths as the brisket pieces. Slice onion and bell pepper.
3. Sear (optional): Heat a large skillet over medium-high heat and brown the brisket on all sides, 3–4 minutes per side, to develop color.
4. Layer and assemble: Lay a banana leaf flat (wilt briefly over a flame or in hot water if stiff). In the center place a layer of plantain pieces, some yuca, a portion of onion and bell pepper, then the brisket. Top with remaining plantain, yuca, and vegetables. Fold the banana leaf tightly around the contents and secure with kitchen twine. Repeat to make 2 wrapped bundles.
5. Steam: Place bundles in a large steamer or a deep pot fitted with a rack. Pour beef broth into the pot beneath the rack. Bring to a simmer, cover, and steam gently for 2½–3 hours, or until the beef is fork-tender and vegetables are soft.
6. Rest and serve: Remove bundles, let rest 10–15 minutes, then unwrap. Slice the beef and serve with the steamed plantains and yuca spooned with some of the cooking juices. Leftovers reheat well covered in a low oven or steamed briefly.