Vaho — Print Recipe — The Culinary Codex

Beef brisket slow-steamed over banana leaves with ripe and green plantains and yuca, creating tender layers of savory and sweet flavors.

Ingredients

1 Marinate sliced beef in sour orange juice, garlic, salt, and pepper for at least 2 hours or overnight.
2 Line the bottom of a large deep pot with banana leaves, letting them hang over the sides.
3 Layer green plantains and yuca on the bottom, then the marinated beef, then tomatoes, onions, and bell pepper.
4 Add ripe plantains on top. Fold banana leaves over everything to seal. Add 2 cups water to the bottom.
5 Cover tightly and steam on very low heat for 3 hours. Do not open the lid during cooking.
6 Unwrap the banana leaves at the table. Serve each plate with beef, both types of plantain, yuca, and the steamed vegetables.

Did You Know?

Vaho means steam or breath in Nicaraguan Spanish, perfectly describing the slow-steaming method that defines this dish.