Dominican Braised Beef with Smoky Eggplant, Sweet Peppers, and Savory Coconut Rice

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the halved eggplant on a baking tray, rub it with 1 tablespoon vegetable oil, add a pinch of salt and pepper, and roast for 25 minutes until tender with browned edges. Let it cool slightly, scoop out the flesh, and chop it roughly.

2. 2

   In a bowl, mix the beef with the sour orange juice, half of the garlic, oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Let it marinate for 15 minutes while you prepare the rest.

3. 3

   Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add half of the onion and sauté for 2 minutes. Stir in the rice and cook for 1 minute. Add 240 ml (1 cup) coconut milk, 240 ml (1 cup) water, and 1/2 teaspoon salt. Once it boils, lower the heat, cover, and cook for 18 minutes until the rice is tender. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

4. 4

   While the rice cooks, heat the remaining 1 tablespoon vegetable oil in a wide pot or Dutch oven over medium-high heat. Sear the beef for 6 to 8 minutes until well browned on several sides.

5. 5

   Add the remaining onion, the remaining garlic, and the sweet peppers to the pot. Sauté for 3 minutes. Add the chopped tomato, tomato paste, green olives, bay leaf, and white vinegar. Cook for 3 more minutes, lightly crushing the tomato so it releases its juices.

6. 6

   Pour in the remaining 160 ml (2/3 cup) coconut milk and the remaining 240 ml (1 cup) water. Once it starts to boil, reduce to low heat, cover partially, and cook for 40 to 45 minutes, stirring occasionally, until the beef is tender.

7. 7

   Remove the bay leaf. Add the roasted eggplant flesh to the braised beef and cook 5 more minutes so the sauce thickens and takes on a gentle smoky flavor. Adjust with the remaining salt and pepper if needed.

8. 8

   Turn off the heat and stir the fresh cilantro into the beef. Serve the braised beef hot with the savory coconut rice.

9. 9

   For a more rustic presentation, let the beef rest for 5 minutes before serving so the sauce settles better over the rice.