Beef in Borojo and Scallion Sauce with Savory Coconut Rice

Instructions

1. 1

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

2. 2

   2. Heat a wide pot or deep skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the beef in batches for 6 to 8 minutes total, until well colored on several sides. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté the scallions, white onion, and garlic for 4 minutes, stirring, until fragrant and slightly translucent.

4. 4

   4. Add the chopped tomato and cook 5 more minutes until softened. Stir in the borojo pulp, grated panela, beef broth, and bay leaves. Mix until combined.

5. 5

   5. Return the beef to the pot. Once it reaches a gentle boil, reduce to medium-low heat, partially cover, and cook for 50 to 55 minutes, stirring occasionally, until the beef is tender and the sauce lightly thickens.

6. 6

   6. Meanwhile, make the savory coconut rice. In a medium saucepan, combine the white rice, coconut milk, water, and 3 g (1/2 tsp) salt. Bring to a boil over medium heat.

7. 7

   7. Once boiling, reduce to low heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Then fluff with a fork.

8. 8

   8. Heat a skillet over medium heat. Add the ripe plantain slices and cook for 2 to 3 minutes per side until caramelized on the surface. If desired, cover the skillet and keep them warm over very low heat.

9. 9

   9. When the beef is ready, remove the bay leaves. Add the lime juice and half of the chopped cilantro. Taste and adjust with the remaining 1 g (1/4 tsp) salt if needed.

10. 10

    10. Serve a portion of savory coconut rice with the beef in borojo sauce on top or on the side. Add the golden ripe plantain and finish with the rest of the chopped fresh cilantro.

11. 11

    11. If you prefer to finish the dish in the oven, transfer the beef and sauce to an oven-safe dish and heat for 10 minutes at 350°F / 175°C before serving.