Braised Beef, Cumin-chili Oil, Sweet Peppers, Onions, Cilantro Recipe

Prepare beef

Pat beef cubes dry with paper towels. Season evenly with 1½ tsp kosher salt and 1 tsp freshly ground black pepper.

Brown beef

Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. In batches (do not crowd), sear beef cubes 2–3 minutes per side until well browned. Transfer browned pieces to a plate and repeat until all beef is browned.

Sauté aromatics

Reduce heat to medium. Add the diced yellow onion to the pot and cook 6–8 minutes until softened and beginning to brown. Add the minced garlic and minced ginger and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, stirring, to caramelize the paste.

Add spices and deglaze

Stir in 1 tbs ground cumin, 1 tsp smoked paprika and 1 tsp ground coriander and cook 30 seconds to bloom the spices. Pour in 1 cup red wine (or skip for more broth-forward flavor) to deglaze, scraping up brown bits from the bottom for 1–2 minutes until slightly reduced.

Braise

Return the browned beef and any accumulated juices to the pot. Add 3 cups beef stock, 1 bay leaf, 1 tbs soy sauce and 1 tsp brown sugar or honey. Bring to a gentle simmer, then cover and reduce heat to low. Braise gently for 2 to 2½ hours, or until beef is fork-tender. Check once halfway to skim fat if desired.

Reduce sauce

When beef is tender, remove the lid and increase heat to medium-high. Simmer uncovered 10–15 minutes to concentrate the sauce to a glossy, spoonable consistency. Taste and adjust seasoning with additional salt (up to ½ tsp) and pepper if needed. Remove and discard bay leaf.

Infuse oil

Place 1 cup neutral oil, 2 smashed garlic cloves, 2 tsp dried red chili flakes, 1 tsp ground cumin and 1 tsp Sichuan peppercorns (if using) in a small saucepan. Warm gently over low heat — do not let oil smoke — until small bubbles form around the garlic and spices (about 5–7 minutes). Remove from heat and let infuse for 10–15 minutes.

Finish and strain

Remove and discard or reserve the garlic. Let the oil cool slightly, then stir in 1 tsp salt. For a clear oil, strain through a fine mesh sieve into a small heatproof bowl, pressing solids to release flavor. Alternatively leave unstrained for texture. Taste and adjust with more salt or chili flakes to taste. Set aside.

Prepare peppers and onions

While the beef braises, slice the red and yellow bell peppers into ½-inch strips and thinly slice the red onion. Toss them with 1 tbs olive oil, 1 tsp red wine vinegar, 1 tsp salt and 1 tsp freshly ground black pepper.

Sauté or roast

Option A - Sauté: Heat a large skillet over medium-high heat. Add the tossed peppers and onions and cook, stirring occasionally, 6–8 minutes until peppers are softened and lightly charred at the edges. Option B - Roast: Spread vegetables on a rimmed baking sheet and roast at 425°F (220°C) for 12–15 minutes until softened and lightly blistered.

Finish

If desired, finish the peppers with a light drizzle (about 1–2 tsp) of the prepared cumin-chili oil to echo flavors with the beef. Keep warm until ready to assemble.

Assemble

Spoon a generous portion of braised beef and sauce into a serving dish. Top with a mound of warm sweet peppers and onions. Drizzle 1–2 tbs cumin-chili oil over the beef (adjust to taste) so the bright spiced oil complements the rich braise.

Garnish

Scatter roughly chopped cilantro (about 1 cup) and sliced green onions over the dish. Add a squeeze of fresh lime from the wedges and sprinkle optional toasted sesame seeds if using.

Serve

Serve hot with steamed rice, flatbread or noodles to soak up the sauce. Leftovers keep covered in the refrigerator for up to 3 days; reheat gently.