Ancho Chile Braised Beef with Sweet Potato Mash and Skillet Spring Onions

Instructions

1. 1

   1. Preheat the oven to 160°C / 325°F. Pat the beef dry with paper towels and season it with 1 tsp of the salt and the black pepper.

2. 2

   2. Heat 1 tbsp olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, turning to sear multiple sides. Remove the meat and set aside.

3. 3

   3. In the same pot, add the remaining 1 tbsp olive oil and cook the yellow onion for 4 to 5 minutes until softened. Add the garlic and cook 30 seconds more.

4. 4

   4. Meanwhile, place the ancho chiles in a bowl with the hot water and let them soak for 10 minutes. Then blend them with the crushed tomato, beef broth, apple cider vinegar, cumin, oregano, and piloncillo until smooth.

5. 5

   5. Pour the ancho sauce into the pot with the onion and garlic. Return the beef to the pot, stir well, and bring just to a simmer. Cover and bake at 160°C / 325°F for 75 minutes, or until the beef is very tender.

6. 6

   6. When the beef has been in the oven for about 45 minutes, place the sweet potato in a pot with enough water to cover and a pinch of the remaining salt. Boil over medium heat for 15 to 18 minutes, until very tender. Drain.

7. 7

   7. Mash the sweet potato with the butter, warm milk, and 1/2 tsp salt until smooth. Keep warm.

8. 8

   8. Heat a skillet over medium-high heat. Cook the spring onions for 5 to 6 minutes, turning occasionally, until browned and tender. Add the lime juice at the end and a pinch of the remaining salt.

9. 9

   9. Check the beef; if the sauce is too loose, cook the pot uncovered on the stovetop for 5 minutes over medium heat to reduce slightly. Taste and adjust with the remaining salt if needed.

10. 10

    10. Serve a base of sweet potato mash, spoon the beef and its sauce over it, and finish with the spring onions and fresh cilantro.