Seco de chabelo

Instructions

1. Cut the meat into large cubes and season with salt, pepper and cumin.
2. Heat the oil in a Dutch oven and brown the meat on all sides, then set aside.
3. Sauté the sliced onions, garlic and chopped chili in the same pot for 6 minutes.
4. Add the tomato paste and let it caramelize for 2 minutes, then return the meat to the pot.
5. Deglaze with the beer and let it reduce for 5 minutes, then add the molasses and broth.
6. Cover and simmer gently for 1 hour 15 minutes until the meat is tender.
7. Blend half the cilantro with a little of the sauce, pour back into the pot and let it thicken for 5 minutes.
8. Serve with the rice, beans and the rest of the fresh cilantro.