The Day Before:
- In a large pot, cook the meat together with the onion, salt, pepper, and comino.
Let it boil on high heat, covered, for approximately 1 and a half hours, or until the meat is tender.
Cool down, take out the meat, and store broth separately in refrigerator.
Next Day:
Bring the broth to boil, and add the potatoes, plátano, and yuca. Let it boil for 25 minutes. If the tostones are frozen, add those 10 minutes before the end of cooking time.
Put the meat back in the pot, and add spices to taste. You may want to add a couple of beef broth cubes.
Serve sprinkled with cilantro.
Accompany with ají and white rice.