Cumin Beef Cazuela with Roasted Pepper Pigeon Pea Rice and Crispy Sweet Plantain

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the whole red bell pepper on a tray and roast for 20 to 25 minutes, turning once, until the skin is well charred. Transfer it to a bowl, cover for 10 minutes, then peel, seed, and chop it.

2. 2

   While the pepper roasts, pat the beef dry and season it with 4 g (3/4 tsp) salt, black pepper, 2 g (3/4 tsp) cumin, and dried oregano.

3. 3

   Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or cazuela over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, stirring to sear several sides. Transfer to a plate.

4. 4

   In the same pot, reduce to medium heat and add half of the onion and half of the garlic. Cook for 3 to 4 minutes until softened. Stir in the chopped roasted red pepper, crushed tomato, apple cider vinegar, 360 ml (1 1/2 cups) beef broth, bay leaf, and the browned beef.

5. 5

   Once gently bubbling, partially cover and cook over low heat for 40 minutes, stirring a couple of times, until the beef is tender and the sauce is lightly thickened.

6. 6

   Meanwhile, make the rice. Heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat. Add the remaining onion and cook for 2 to 3 minutes. Add the remaining garlic and the rice, and cook for 1 minute, stirring to lightly toast it.

7. 7

   Add the pigeon peas, 1.5 g (1/2 tsp) cumin, 4 g (3/4 tsp) salt, and the remaining 240 ml (1 cup) beef broth. Add 240 ml (1 cup) water and bring to a boil. Lower the heat to very low, cover, and cook for 16 to 18 minutes until the rice is tender. If you want it creamier at the end, add up to 120 ml (1/2 cup) hot water little by little and stir for 1 minute. Fold in half of the chopped cilantro.

8. 8

   For the crispy plantain, heat the remaining oil in a skillet over medium heat. Fry the sweet plantain half-moons for 1 to 2 minutes per side until golden and lightly crisp on the edges. Transfer to a paper-lined plate and season with a pinch of salt.

9. 9

   Remove the bay leaf from the beef cazuela. Adjust with the remaining salt if needed and stir in the remaining cilantro.

10. 10

    Serve a bed of creamy pigeon pea rice, spoon the beef cazuela and its sauce over the top, and finish with the crispy sweet plantain. Serve with lime wedges for squeezing over just before eating.