Coffee-Braised Beef Round with Rustic Green Plantain Mash and Warm Green Bean Salad

Instructions

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   1. Season the beef round with 1 teaspoon salt, 1/2 teaspoon black pepper, cumin, and annatto powder. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a heavy pot or wide casserole over medium-high heat with 2 tablespoons of oil. Brown the beef round on all sides for 8 to 10 minutes until well colored. Remove and set aside.

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   3. In the same pot, add the white part of the scallions, the garlic, and the ripe tomato. Cook over medium heat for 6 minutes, stirring, until a thick base forms. Stir in the grated panela and the bay leaf.

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   4. Pour in the strong black coffee and beef broth, scraping the bottom of the pot to release the browned bits, then return the beef round to the pot. Once it reaches a gentle boil, lower the heat, cover, and cook for 90 minutes, or until the meat is very tender. Check it halfway through and add a few spoonfuls of water if the liquid reduces too much.

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   5. While the meat cooks, place the green plantain pieces in a pot with enough water to cover and 1/2 teaspoon salt. Cook over medium heat for 20 to 25 minutes until tender.

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   6. Drain the green plantains and mash them while hot with the butter, warm milk, 2 tablespoons fresh cilantro, and a pinch of black pepper. Adjust salt to taste and keep the rustic mash covered so it stays warm.

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   7. Bring another pot of water to a boil and blanch the green beans for 3 to 4 minutes until tender-crisp. Drain and rinse briefly under cold water to set the color.

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   8. Heat 1 tablespoon oil in a skillet over medium heat. Sauté the red onion and the green part of the scallions for 2 minutes. Add the green beans, lime juice, a pinch of salt, and the remaining fresh cilantro. Cook 2 minutes more to make a warm salad.

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   9. When the beef is tender, uncover the pot and cook 10 to 15 more minutes to slightly thicken the coffee sauce. Remove the bay leaf and adjust salt and black pepper.

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    10. If you prefer to finish the meat in the oven for extra browning, transfer it to an oven-safe dish and bake for 8 minutes at 425°F/220°C, spooning some sauce over the top.

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    11. Serve the beef round with plenty of coffee sauce, alongside the rustic green plantain mash, and finish with the warm green bean salad on the side.