Honduran Beef in Peach Palm and Annatto Sauce with Black Bean Patties

Instructions

1. 1

   1. In a bowl, combine the beef with 4 g (3/4 tsp) salt, 2 g (3/4 tsp) black pepper, the annatto, half of the garlic, and the sour orange juice. Let it rest in the refrigerator for 15 minutes.

2. 2

   2. Heat a heavy pot over medium-high heat and add 30 ml (2 tbsp) oil. Brown the beef in batches for 6 to 8 minutes, turning to sear all sides. Remove and set aside.

3. 3

   3. In the same pot, add half of the onion and half of the sweet pepper. Cook for 4 minutes. Stir in the tomatoes and cook 6 more minutes until softened.

4. 4

   4. Transfer the cooked tomatoes to a blender with the peach palm fruit, 250 ml (1 cup) broth, and half of the cilantro. Blend until smooth.

5. 5

   5. Return the beef to the pot, pour in the blended sauce, and add the remaining 250 ml (1 cup) broth. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 45 minutes, or until the beef is tender. Stir occasionally and season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) pepper.

6. 6

   6. While the beef cooks, place the black beans in a bowl and mash them, leaving some texture. Add the remaining onion, remaining sweet pepper, remaining garlic, corn flour, egg, cumin, 2 g (1/4 tsp) salt, 1 g (1/4 tsp) pepper, and the remaining cilantro. Mix well.

7. 7

   7. Shape into 8 small patties and place them on a banana leaf or paper to rest for 5 minutes so they firm up.

8. 8

   8. Heat a skillet over medium heat with the remaining 15 ml (1 tbsp) oil. Cook the patties for 3 to 4 minutes per side until golden and set.

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   9. If you want to keep the patties warm, place them on a tray and hold them in the oven at 200 °F / 95 °C while the beef finishes. Do not keep them there for more than 10 minutes so they do not dry out.

10. 10

    10. Taste the beef sauce and adjust salt if needed. Serve the beef hot with plenty of peach palm sauce and two black bean patties per serving.