Honduran Braised Beef in Chipilín and Roasted Tomato Sauce with Tender Yuca

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the onion, and 4 garlic cloves on a tray. Drizzle with 1 tablespoon of vegetable oil and roast for 20 minutes, or until the tomatoes are very soft with lightly charred edges.

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   2. While the vegetables roast, place the beef in a bowl and mix it with the sour orange juice, cumin, oregano, paprika or ground annatto, 1 teaspoon salt, and black pepper. Let it rest for 10 minutes.

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   3. Heat 1 tablespoon of vegetable oil in a wide pot or Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, without overcrowding. Remove the beef and set aside.

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   4. In the same pot add the remaining tablespoon of vegetable oil, the remaining chopped onion, the 2 chopped garlic cloves, and the red sweet pepper. Cook for 4 minutes over medium heat, stirring, until the onion turns translucent.

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   5. Transfer the roasted tomatoes, roasted onion, and roasted garlic to a blender. Add 1 cup of the beef stock or water and blend until smooth.

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   6. Pour the blended sauce into the pot with the onion, garlic, and sweet pepper. Cook for 3 minutes over medium heat. Add the browned beef, the remaining beef stock or water, the bay leaf, and half of the fresh chipilín. Once it reaches a gentle boil, lower the heat, cover, and cook for 60 minutes, stirring from time to time.

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   7. While the beef braises, place the yuca in a separate pot with enough water to cover and a pinch of salt. Cook at a medium boil for 25 to 30 minutes until tender but not falling apart. Drain and remove any tough inner core.

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   8. When the beef is tender, add the cooked yuca to the pot with the stew. Cook 10 more minutes over low heat so the yuca absorbs the sauce.

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   9. Add the remaining fresh chipilín, the culantro or fresh cilantro, and the butter. Stir for 2 minutes until the butter melts and the sauce turns glossy. Taste and adjust with the remaining salt if needed. Remove the bay leaf before serving.

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    10. Serve the Honduran braised beef piping hot, spooning plenty of sauce over the yuca and topping with a little extra culantro or cilantro if desired.