Caribbean Shredded Beef Bowl with Passion Fruit Mojo, Spiced Black Beans, and Roasted Sweet Plantain

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the beef flank steak dry with paper towels and season it with 5 g (about 1 tsp) salt and 2 g (about 1/2 tsp) black pepper.

2. 2

   Heat 15 ml (1 tbsp) vegetable oil in a wide heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides for 6 to 8 minutes. Remove and set aside.

3. 3

   In the same pot, add 120 g (about 3/4 cup) of the onion, half of the chopped garlic, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) dried oregano, 2 g (3/4 tsp) smoked paprika, and the ground cinnamon. Cook for 2 to 3 minutes, stirring.

4. 4

   Pour in the beef broth, 60 ml (1/4 cup) orange juice, and add the bay leaves. Scrape the bottom of the pot to release the browned bits. Return the beef to the pot, cover, and cook over low heat for 110 to 120 minutes, until very tender.

5. 5

   While the beef cooks, place the ripe plantains on a tray, brush them with the melted butter, and season with a pinch of salt. Roast at 220 °C / 425 °F for 20 to 25 minutes, turning halfway through, until golden and caramelized. Keep warm.

6. 6

   For the coconut rice, place the white rice, coconut milk, water, 2 g (about 1/2 tsp) salt, and a pinch of black pepper in a saucepan. Bring to a boil, reduce to very low heat, cover, and cook for 18 minutes. Turn off the heat and let rest for 10 minutes before fluffing with a fork.

7. 7

   For the spiced black beans, heat the remaining 15 ml (1 tbsp) vegetable oil in a medium skillet over medium heat. Add the remaining onion, the remaining garlic, 2 g (3/4 tsp) cumin, 1 g (1/2 tsp) dried oregano, 1 g (1/4 tsp) smoked paprika, and the thyme leaves. Cook for 3 minutes.

8. 8

   Add the cooked black beans, 60 ml (1/4 cup) water, 2 g (about 1/2 tsp) salt, and a little black pepper. Cook for 8 to 10 minutes, lightly mashing a small portion of the beans so they become creamy.

9. 9

   Once the beef is done, remove it from the pot and shred it with two forks. Discard the bay leaves.

10. 10

    To make the passion fruit mojo, strain the cooking liquid if you want a smoother sauce and return it to the pot. Add the remaining orange juice, the passion fruit puree, 30 ml (2 tbsp) lime juice, and the brown sugar, then cook over medium heat for 8 to 10 minutes until slightly reduced.

11. 11

    Return the shredded beef to the sauce and toss well. Add half of the fresh cilantro and cook 2 more minutes so the meat absorbs the mojo. Taste and adjust with more salt or pepper if needed.

12. 12

    Mix the scallions with the chopped red chili and the remaining 30 ml (2 tbsp) lime juice to make a fresh finishing dressing.

13. 13

    Serve each portion with a base of coconut rice, a generous spoonful of black beans, the passion fruit mojo shredded beef, and roasted sweet plantain. Finish with the scallion-chili dressing and the remaining fresh cilantro on top.