Honduran Beef in Coffee-Panela Adobo with Rustic Malanga Mash and Roasted Pineapple Chimol

Instructions

1. 1

   1. In a large bowl, whisk together the strong black coffee, grated panela, crushed garlic, ground cumin, annatto powder, dried oregano, 4 g salt, 1 g black pepper, sour orange juice, and 15 ml (1 tbsp) vegetable oil until the panela is well dissolved.

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   2. Place the beef sirloin in the marinade, cover, and let it rest for 20 minutes in the refrigerator. Meanwhile, preheat the oven to 220 °C / 425 °F.

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   3. Arrange the fresh pineapple slices on a lightly oiled tray and roast them in the oven for 12 to 15 minutes at 220 °C / 425 °F, turning halfway through, until the edges are caramelized. Remove, cool slightly, and dice.

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   4. In a medium pot, cook the malanga in enough water with 2 g salt for 20 to 25 minutes, until very tender. Drain well.

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   5. Mash the hot malanga with the butter, warm milk, 1 g black pepper, and 1 g salt until you get a rustic mash that is smooth but still slightly textured. Keep warm.

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   6. In a bowl, combine the diced roasted pineapple, ripe tomato, red onion, fresh cilantro, red sweet pepper, lime juice, and 1 g salt to make the chimol. Set aside.

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   7. Remove the beef from the marinade and lightly pat the surface dry. Reserve the remaining marinade. Heat a large skillet or cast-iron pan over medium-high heat with the remaining 15 ml (1 tbsp) vegetable oil.

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   8. Sear the beef for 2 to 3 minutes per side until well browned. Add the reserved marinade to the skillet and reduce the heat to medium. Cook 4 to 6 minutes more, spooning the sauce over the meat, until it thickens slightly and the beef reaches your preferred doneness. If you prefer to finish it in the oven, transfer the oven-safe skillet to 190 °C / 375 °F for 5 to 7 minutes.

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   9. Let the beef rest for 5 minutes off the heat so it keeps its juices.

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    10. Serve a bed of rustic malanga mash on each plate, top with a portion of beef and its coffee-panela sauce, and finish with a generous spoonful of roasted pineapple chimol.