Braised Beef with Sweet-Spicy Pepper Chimichurri Sauce

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Step 1

Directions Prepare the Beef: Pat beef cubes dry and season with salt and pepper. In a Dutch oven, heat 1 tbsp olive oil over medium-high heat. Sear beef in batches, 2-3 minutes per side, until golden. Set aside. Cook the Aromatics: In the same pot, add 1 tbsp olive oil. Sauté onion until translucent, 5 minutes. Add garlic and cook 1 minute. Build the Sauce: Stir in tatashe, bell pepper, shombo, and tomato paste. Cook 5 minutes. Add tomatoes, smoked paprika, Italian herbs, ginger, and bouillon. Cook 3 minutes. Braise the Beef: Return beef to pot. Add beef stock and honey. Simmer on low, covered, for 45 minutes, until tender. Prepare the Chimichurri: Mix parsley, cilantro, spring onion, garlic, chili flakes, olive oil, vinegar, honey, and salt. Let sit 10 minutes. Finish the Dish: Stir in carrots and simmer 5 minutes. Adjust seasoning. Serve: Plate over basmati rice. Drizzle with chimichurri and garnish with microgreens.