Honduran Beef in Coyol and Annatto Sauce with Golden Yuca and Cabbage Salad

Instructions

1. 1

   1. In a bowl, combine the beef with 1 tablespoon (15 ml) lime juice, 1 teaspoon salt, 1/2 teaspoon black pepper, the ground annatto, and half of the chopped garlic. Let it rest in the refrigerator for 15 minutes.

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   2. Place the coyol fruit, half of the tomato, 1/2 cup (about 75 g) of onion, the remaining garlic, beef broth, and cumin in a blender. Blend until smooth.

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   3. In a medium pot, bring the water to a boil over high heat. Add the cassava and 1 teaspoon salt, then cook for 20 to 25 minutes until tender but still firm. Drain and remove the woody center fiber if needed.

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   4. Meanwhile, heat 1 tablespoon (15 ml) vegetable oil in a large skillet over medium-high heat. Sear the beef for 4 to 5 minutes, stirring, until browned on the outside. Remove and set aside.

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   5. In the same skillet, add 1 more tablespoon (15 ml) vegetable oil. Add the remaining onion and sauté for 3 minutes. Stir in the remaining tomato and cook for 4 minutes until softened.

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   6. Pour the coyol sauce into the skillet and let it come to a gentle simmer. Return the beef, reduce to medium-low heat, and cook for 20 to 25 minutes until the meat is tender and the sauce is slightly thickened. Adjust with the remaining salt and black pepper.

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   7. To brown the cassava, heat the last tablespoon (15 ml) of oil in another skillet over medium heat. Cook the boiled cassava for 6 to 8 minutes, turning it, until golden on the edges.

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   8. In a large bowl, combine the cabbage, cilantro, vinegar, the remaining 2 tablespoons (30 ml) lime juice, and a pinch of salt. Massage lightly with clean hands for 1 minute to slightly soften the salad.

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   9. Serve the hot beef in coyol sauce with the golden cassava and the fresh cabbage salad on the side. If you want to keep the dish warm before serving, you can place it covered in an oven at 200 °F / 95 °C for up to 10 minutes.