Cut the dried cured beef into 2-inch cubes and soak in water overnight.
Change the water and boil the cubes in a large stockpot until tender approximately 45 minutes, making sure that the water is not too salty (change water if necessary). Strain and cool down. Shred the meat and set aside.
In a large frying pan, heat the oil and saute the onions, peppers, and garlic until translucent. Add the tomato sauce, white wine, beef stock, vinegar, and the spices. Add the shredded meat. Cook at low heat for approximately 30 minutes, keeping covered most of the time.
Preheat 3 cups blended oil. Slice the plantains lengthwise into several slender full length strips, preferably using a mandoline, and fry until crispy.
Recipe courtesy of Alex Garcia