Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 1.5 kg of boneless beef chuck roast with 1 teaspoon of salt and 0.5 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned beef on all sides until deeply browned, about 8-10 minutes total, and remove the beef to a plate.

3. 3

   Add 1 large yellow onion, finely chopped, and 1 medium red bell pepper, diced, to the pot, cooking until softened, about 5 minutes, then stir in 4 minced garlic cloves and cook for another minute until fragrant.

4. 4

   Pour in 0.5 cup of orange juice to deglaze the pot, scraping up any browned bits, then add 400 grams of diced tomatoes, 0.5 teaspoon of saffron threads, 1 teaspoon of cumin powder, and 1 teaspoon of sweet paprika, simmering for 2 minutes.

5. 5

   Return the seared beef to the pot, add 2 cups of beef broth and 1 cup of coconut milk, bringing the mixture to a gentle simmer before covering and braising in a preheated oven at 160°C (325°F) for 2 to 2.5 hours, or until the beef is fork-tender.

6. 6

   Stir in 500 grams of peeled and chunked fresh cassava (mandioca/yuca) and continue braising, covered, for another 30-40 minutes until the cassava is tender.

7. 7

   Remove the pot from the oven, shred the beef using two forks, then stir in 0.25 cup of fresh chopped cilantro before serving hot.