Caribbean Beef Ragout with Sweet Potato, Olives, and Coconut Cilantro Rice

Instructions

1. 1

   1. Season the cubed beef flank steak with 1 teaspoon of the salt, black pepper, ground cumin, and ground cinnamon. Mix well to coat all the pieces.

2. 2

   2. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes. Add the vegetable oil and brown the beef in 2 batches for 3 to 4 minutes per batch, until well colored. Remove and set aside.

3. 3

   3. In the same pot, add the yellow onion and Caribbean sweet pepper. Cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

4. 4

   4. Add the tomato paste and cook for 1 minute, stirring. Add the crushed tomato, beef broth, fresh thyme, and bay leaf. Return the beef to the pot and mix well.

5. 5

   5. Once it comes to a boil, reduce the heat to low, cover, and cook for 55 minutes, stirring once halfway through.

6. 6

   6. Add the sweet potato and green olives. Cover again and cook for 25 more minutes, or until the beef is tender and the sweet potato is cooked through but not falling apart.

7. 7

   7. Stir in the apple cider vinegar and taste the ragout. Adjust with the remaining 1/2 teaspoon salt if needed. Remove the bay leaf.

8. 8

   8. While the ragout finishes, place the jasmine rice, coconut milk, water, and a pinch of salt in a medium saucepan. Bring to a boil over medium heat.

9. 9

   9. Once boiling, reduce to low, cover, and cook the rice for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes. Then fluff with a fork.

10. 10

    10. Fold the fresh cilantro, lime zest, and 1 tablespoon lime juice into the hot rice.

11. 11

    11. Serve the coconut cilantro rice in shallow bowls and spoon the Caribbean beef ragout with sweet potato and olives over the top.

12. 12

    12. If you prefer to finish the ragout in the oven, after step 4 cover the pot and bake at 325 °F / 165 °C for 70 minutes; add the sweet potato and olives, then continue for 25 more minutes at the same temperature before proceeding with step 7.