Coffee-Braised Beef Round with Green Plantain Mash and Warm Cucumber-Onion Salad

Instructions

1. 1

   Season the beef round with 1 teaspoon salt, black pepper, ground cumin, and annatto, rubbing the mixture all over the meat.

2. 2

   Heat a heavy pot over medium-high heat with the vegetable oil. Brown the beef on all sides for 8 to 10 minutes until deeply colored. Remove and set aside.

3. 3

   In the same pot, add the white onion, scallions, and garlic. Cook for 4 minutes, stirring, until softened. Add the chopped tomato, dried oregano, and bay leaf; cook 6 more minutes until a thick sofrito forms.

4. 4

   Pour in the strong black coffee, grated panela, and hot beef stock or water. Stir well and scrape the bottom of the pot to release the browned bits.

5. 5

   Return the beef to the pot. Once it reaches a gentle simmer, reduce to low heat, cover, and cook for 95 to 105 minutes, turning the meat halfway through, until very tender.

6. 6

   Meanwhile, place the green plantain in a pot with enough water and 1/2 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until completely tender. Drain.

7. 7

   Mash the hot plantain with the butter, warm milk, and half of the chopped cilantro until rustic and smooth. Adjust salt to taste. Keep warm over very low heat or covered.

8. 8

   For the warm salad, combine the cucumber, red onion, lime juice, white vinegar, and remaining chopped cilantro in a bowl. Add a pinch of salt and let it rest for 10 minutes.

9. 9

   When the beef is done, remove it from the sauce and let it rest for 5 minutes. If you want a more concentrated sauce, boil the liquid uncovered for 5 to 8 minutes until slightly thickened.

10. 10

    Slice the beef into thick pieces. Serve over the green plantain mash, spoon the coffee sauce over the top, and add the warm cucumber-onion salad on the side. If preferred, you may keep the beef warm in the oven for 10 minutes at 250 °F / 120 °C before slicing.