Place the beef shank in a pot with 1 chopped onion, 2 garlic cloves, some cilantro, and peppercorns.

Cover with water and bring to a boil. Reduce the heat and simmer until the meat is tender (about 1½–2 hours).

Once cooked, remove the beef, shred it with two forks, and set aside. Reserve the cooking liquid.

In a separate pot, sauté ½ chopped onion and 1 garlic clove with a little oil until fragrant. Add aji dulce, ½ red pepper, and some cilantro. Cook until softened and lightly caramelized.

Stir in 1 tbsp tomato paste, then add the black beans and a splash of water. Simmer until the beans are tender and most of the liquid has evaporated. Season with salt and finish with fresh cilantro.

In a large pan, sauté the remaining onion, garlic, green pepper, and ½ red pepper in oil until soft and caramelized. Add 1 tbsp tomato paste and aji dulce, stirring to develop flavour.

Add the shredded beef and a ladle of the reserved cooking liquid. Simmer until the beef is coated in a rich sauce. Finish with fresh cilantro.

Cook the rice. Rinse the rice until the water runs clear. Cook according to package instructions until fluffy.

Heat oil in a skillet. Slice the plantain diagonally and fry until golden brown on both sides. Drain on paper towels and season lightly with salt.

On each plate, serve a portion of rice, a scoop of black beans, shredded beef, and fried plantain slices. Garnish with queso blanco and small arepas if desired.