Dominican Braised Beef with Coffee, Sweet Peppers, and Oregano Roasted Sweet Potato

Instructions

1. 1

   Preheat the oven to 425°F (220°C). In a bowl, toss the sweet potato with 1 tablespoon olive oil, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a tray and roast for 30 to 35 minutes at 425°F (220°C), turning halfway through, until golden and tender.

2. 2

   In another bowl, combine the beef with the sour orange juice, cumin, 1 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Let it rest for 10 minutes while a heavy pot heats up.

3. 3

   Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the beef in batches for 5 to 7 minutes, stirring as little as possible so it develops color. Remove the beef and set aside.

4. 4

   Add the remaining 1 tablespoon olive oil to the pot. Add the red onion, sweet peppers, and the rest of the garlic. Sauté for 4 minutes until the onion softens.

5. 5

   Add the tomato paste and cook for 1 minute, stirring. Pour in the brewed black coffee and scrape the bottom of the pot to release the browned bits.

6. 6

   Return the beef to the pot. Add the crushed tomato, beef broth, bay leaf, honey, and 1 teaspoon of the chopped fresh cilantro. Once it comes to a gentle simmer, lower the heat.

7. 7

   Cover the pot and cook over low heat for 50 minutes, stirring occasionally, until the beef is tender and the sauce thickens. If you prefer to finish it in the oven, cook the covered pot at 325°F (165°C) for 55 to 60 minutes.

8. 8

   Remove the bay leaf. Taste and adjust with the remaining salt and pepper if needed. Stir in the rest of the fresh cilantro just before serving.

9. 9

   Serve the braised beef hot with the oregano roasted sweet potato, spooning some sauce over the sweet potato to bring the flavors together.