Haitian Beef and Vegetable Stew with Rice, Beans and Fried Plantains

1. Cut the beef into bite-sized cubes. In a large bowl, clean the beef with lime juice and vinegar, then rinse thoroughly with water.

2. Season the beef with epis (Haitian green seasoning), finely chopped shallots, garlic powder, salt, and pepper. Mix well to coat the meat.

3. Chop all the vegetables: cube the eggplant, shred the cabbage, roughly chop the spinach, dice the tomatoes, onion, and carrots.

4. In a large, heavy-bottomed pot, heat oil over medium-high heat. Add the seasoned beef and brown on all sides.

5. Add the chopped cabbage, eggplant, and spinach to the pot with the browned beef. Add a cup of water, stir, cover, and allow to simmer until vegetables have wilted.

6. Stir in the diced tomatoes, onions, and carrots. Season with additional salt and pepper to taste. Continue to simmer until the stew has thickened and the beef is tender.

7. For the rice and beans, rinse the rice until the water runs clear. Rinse the red beans.

8. In a separate pot, heat oil and sauté chopped scallions and epis. Add thyme sprigs, coconut milk, rinsed beans, and water. Bring to a boil.

9. Add the rinsed rice to the boiling liquid, along with a whole habanero pepper and a bunch of parsley. Stir once, reduce heat to low, cover tightly, and cook for 20-25 minutes, or until all liquid is absorbed.

10. For the plantains, peel a green plantain and cut it into thick diagonal slices.

11. Fry the slices in hot oil until lightly golden. Remove and drain.

12. Using a plate or a press, flatten each fried slice.

13. Briefly dip the flattened plantains in a bowl of salted water.

14. Fry the plantains a second time until golden brown and crispy. Drain on a paper towel.

15. To serve, place a generous portion of the rice and beans on a plate, ladle the beef and vegetable stew alongside it, and add the crispy fried plantains. Garnish with a fresh cabbage slaw if desired.