Dominican Coffee and Sour Orange Braised Beef with Golden Sweet Potato and Sweet Peppers

Instructions

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   1. Preheat the oven to 425°F / 220°C. Place the sweet potato on a tray and toss it with 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 30 to 35 minutes at 425°F / 220°C, turning halfway through, until golden outside and tender inside.

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   2. While the sweet potato roasts, pat the beef dry with paper towels and season it with the remaining salt, black pepper, dried oregano, and ground cumin.

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   3. Heat 2 tablespoons olive oil in a wide pot or Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes total, until nicely colored. Remove and set aside.

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   4. In the same pot, add half of the red onion and cook for 2 minutes. Add the sweet peppers and minced garlic; sauté for 2 to 3 minutes, stirring so the garlic does not burn.

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   5. Add the tomato paste and cook for 1 minute. Pour in the crushed tomato, black coffee, sour orange juice, beef broth or water, brown sugar, and the bay leaf. Stir well, scraping up the flavorful bits from the bottom.

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   6. Return the beef and any juices to the pot. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 55 to 60 minutes, until the beef is tender and the sauce has thickened. Stir occasionally.

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   7. Five minutes before finishing, add the remaining red onion so it keeps some texture, and cook uncovered for those last 5 minutes.

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   8. Remove the bay leaf. Serve the braised beef with the golden sweet potato on the side and finish with chopped fresh cilantro on top.

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   9. If you want to keep the dish warm before serving, you can place it in a 200°F / 95°C oven for up to 15 minutes, well covered so it does not dry out.