Transfer to a large pot and add water to cover. Bring to a boil, drain the water, add fresh water, and bring to a boil again to remove the salt. Add water to cover 3 or 4 finger-widths above it. Add the corn and 8 1/2 cups (2 L) water and cook until the meat is soft, about 30 minutes. Note: One option for preventing the green plantain from discolouring the stew is to cook it separately in its peel in the beef cooking water.

Source: National Post September 10, 2018 16:07 UTC