Main Course
Aboboi with Fried Plantains Dinner
About this dish
A bold Latin-Asian fusion dinner combining shredded beef aboboi, a rich and tangy stew from Guam simmered in soy sauce, vinegar, and aromatics, with crispy golden fried plantains. The sweet-savory plantains perfectly offset the savory aboboi, creating an unapologetically delicious weeknight meal that celebrates cultural crossover.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck
protein900 g
Imperial measurement: 2 lbs
Soy sauce
liquid120 ml
Imperial measurement: 1/2 cup
White vinegar
liquid80 ml
Imperial measurement: 1/3 cup
Water
liquid250 ml
Imperial measurement: 1 cup
Garlic
vegetable6 cloves
Onion
vegetable1 large (about 200 g)
Imperial measurement: 1 large
Bay leaves
spice3 leaves
Black peppercorns
spice1 tsp
Cooking oil
fat2 tbsp
Salt
seasoningto taste
Semi-ripe plantains
fruit2 (about 800 g total)
Imperial measurement: 2 large
Oil for frying
fat500 ml
Imperial measurement: 2 cups
Steamed white rice
grainas needed
Scallions
herb2 stalks
Method
Marinate the beef
PT30MIn a large bowl, combine beef cubes, soy sauce, and vinegar. Marinate for at least 30 minutes at room temperature.
Sear the beef
Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Remove beef from marinade (reserve liquid) and sear in batches until browned on all sides, about 5 minutes per batch. Set beef aside.
Sauté aromatics
In the same pot, add sliced onion and crushed garlic. Cook until softened, about 3 minutes.
Simmer the aboboi
PT1H30MReturn beef to the pot, add reserved marinade, water, bay leaves, and peppercorns. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour to 1½ hours, until beef is tender and shreds easily.
Shred the beef
Remove beef from pot and shred with two forks. Return shredded beef to the cooking liquid. Simmer uncovered for 15 more minutes to thicken sauce slightly. Season with salt if needed.
Fry the plantains
While beef cooks, peel plantains and cut into 1-inch thick rounds. Heat 2 cups oil in a deep skillet to 350°F (175°C). Fry plantain slices in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
Serve
Plate steamed rice, ladle aboboi over rice, and arrange fried plantains alongside. Garnish with scallions.
Equipment
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Nutrition facts
Tips
- Use semiripe plantains (yellow with black spots) for a balance of sweetness and firmness that holds up well during frying.
- For extra depth, toast whole black peppercorns in a dry pan before adding them to the stew., Don't rush the simmer, the beef becomes melt-in-your-mouth tender only with enough low-and-slow cooking.
- Substitute beef chuck with brisket for a richer flavor, if unavailable.
Serving suggestions
- Serve, garnish with finely chopped cilantro, and add a squeeze of lime for brightness.
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Recipe by
Isla Mendoza
Specialises in Latin Asian cuisineIsla grew up in Lima with a Chinese grandmother and a Peruvian father. She puts soy sauce on ceviche and gets away with it.
Describe yourself in three words: Bold, experimental, unapologetic fusion queen.