Gentle Black Beef Roast with Plantain Mash and Citrus Onion Salad

Instructions

1. 1

   Season the beef roast with 6 g salt, black pepper, and ground cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   Heat a heavy pot or wide Dutch oven over medium-high heat. Add the vegetable oil and brown the beef on all sides for 8 to 10 minutes, until evenly darkened. Remove and set aside.

3. 3

   In the same pot, add half of the white onion and all the garlic. Cook for 2 minutes, then add the tomato and cook 5 minutes more until a juicy base forms.

4. 4

   Add the grated panela and stir until it starts to melt. Pour in the black coffee, 1 tablespoon vinegar, beef broth, and Worcestershire sauce. Add the bay leaves and whole cloves. Stir well.

5. 5

   Return the beef to the pot. Once it reaches a gentle boil, reduce the heat, cover, and cook for 2 hours over low heat, turning the meat halfway through, until very tender. If you prefer the oven, cook covered at 325°F / 165°C for 2 hours to 2 hours 15 minutes.

6. 6

   Meanwhile, place the ripe plantain and potato in a pot with enough water and 2 g salt. Cook for 20 to 25 minutes until both are very soft. Drain well.

7. 7

   Mash the plantain and potato while still hot. Add the butter and warm milk gradually until you get a smooth mash. Adjust with 1 g salt if needed. Keep warm.

8. 8

   For the salad, combine the remaining onion with the lime juice, the remaining 1 tablespoon vinegar, sugar, 1 g salt, fresh cilantro, and red chili if using. Let it rest for 10 minutes to soften the onion.

9. 9

   When the beef is done, remove it from the sauce and let it rest for 10 minutes. Remove the bay leaves and cloves. Simmer the sauce uncovered for 8 to 10 minutes more if you want it slightly thicker.

10. 10

    Slice the beef. Serve a portion of plantain mash, place the beef on top or alongside, spoon over the dark sauce, and finish with the citrus onion salad.