Cartagena-Style Beef in Coffee-Panela Sauce with Plantain-Lime Mash

Instructions

1. 1

   Season the beef with 1 tsp of the salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a wide pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef in batches for 3 to 4 minutes per side until deeply colored. Remove and set aside.

3. 3

   In the same pot, reduce to medium heat and add the white onion, scallions, and garlic. Cook for 5 minutes, stirring, until softened. Add the ripe tomato, tomato paste, cumin, annatto or paprika, and bay leaf. Cook 4 minutes more until a thick sofrito forms.

4. 4

   Pour in the strong black coffee, beef broth, grated panela, and vinegar. Stir well, scraping the bottom to release the browned bits. Return the beef and any juices to the pot.

5. 5

   Once it reaches a gentle simmer, partially cover and cook over low heat for 75 minutes, or until the beef is very tender and the sauce looks glossy. If you prefer to finish it in the oven, transfer the covered pot to 325°F/165°C for 75 to 90 minutes.

6. 6

   Meanwhile, place the ripe plantains in a pot with enough water to cover them and add the remaining salt. Bring to a boil and cook for 15 to 18 minutes until very soft. Drain well.

7. 7

   Mash the hot plantains with the butter, warm milk, lime zest, and 2 tbsp lime juice until you get a rustic, creamy mash.

8. 8

   Taste the beef sauce and adjust the salt if needed. If you want a thicker sauce, simmer uncovered for 5 more minutes over medium heat.

9. 9

   Serve a portion of plantain mash on each plate, top with the beef and plenty of coffee sauce, and finish with the chopped fresh cilantro.

10. 10

    If desired, let the beef rest for 5 minutes before serving so the juices settle better.