Honduran Beef in Coffee-Panela Sauce with Crispy Yuca and Pineapple Chimol

Instructions

1. 1

   1. Season the beef with 4 g (3/4 tsp) salt, black pepper, and ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat 2 tbsp (30 ml) vegetable oil in a wide pot over medium-high heat. Brown the beef in batches for 6 to 8 minutes until deeply colored. Remove and set aside.

3. 3

   3. In the same pot, add the chopped white onion (reserve about 3 tbsp for the chimol), garlic, and half of the red bell pepper. Cook for 4 minutes, stirring, until softened.

4. 4

   4. Add the chopped tomato, dried oregano, and grated panela. Cook for 5 minutes until the tomato breaks down and the mixture looks syrupy.

5. 5

   5. Pour in the strong brewed coffee, apple cider vinegar, and beef broth or water. Return the beef to the pot, add the bay leaves, and stir well. Once it reaches a gentle boil, reduce the heat, cover, and cook for 50 to 55 minutes, or until the beef is tender and the sauce thickens slightly.

6. 6

   6. While the beef cooks, place the cassava in a saucepan with enough water to cover and 2 g (1/2 tsp) salt. Boil over medium heat for 18 to 20 minutes until tender but not falling apart. Drain well and let the steam escape for 5 minutes.

7. 7

   7. Heat the oven to 425°F (220°C). Place the cassava on a sheet pan, toss with 1 tbsp (15 ml) vegetable oil, and spread in a single layer. Roast for 20 to 25 minutes, turning halfway through, until golden and crisp around the edges.

8. 8

   8. For the pineapple chimol, mix the pineapple, radishes, reserved onion, remaining red bell pepper, cilantro, jalapeño or mild chili if using, 2 g (1/2 tsp) salt, and 1 tbsp (15 ml) lime juice in a bowl. Let it rest for 10 minutes.

9. 9

   9. Taste the beef and adjust with the remaining salt and the additional 1 tbsp (15 ml) lime juice to brighten the sauce. Remove the bay leaves.

10. 10

    10. Serve the beef hot with plenty of sauce, alongside the crispy cassava, and finish with a generous spoonful of pineapple chimol on the side or over the meat.