Editorial sample recipeColombianintermediatehalalgluten-freedairy-free

Colombian Style Panela Glazed Braised Beef

Name: Colombian Style Panela Glazed Braised Beef
Prep time: 20 min
Cook time: 1 h 35 min
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Colombian
Ingredients: 2 lbs halal beef chuck roast, cut into 2-inch cubes; 2 tbsp vegetable oil; 0.75 cup grated panela, unrefined cane sugar; 3 whole plum tomatoes, finely chopped; 1 cup green onions, chopped; 4 cloves garlic, minced; 1 tsp ground cumin; 2 cups halal beef broth; 2 tbsp fresh lime juice

Tender halal beef braised in a dark, glossy sauce made from caramelized panela sugar, traditional tomato-scallion hogao, and ground cumin.

Prep: 20 min
Cook: 95 min
Total: 115 min

Technique to learn

Sugar Caramelization Sear

Melted unrefined cane sugar coats meat during searing, locking in moisture and creating a rich bittersweet base sauce.

Instructions

Step 1: Heat vegetable oil in a Dutch oven over medium heat, add grated panela, and melt continuously stirring until dark amber and caramelized.
Step 2: Carefully add beef cubes to caramelized sugar, stirring to sear all sides in the syrup for 6 minutes until deeply browned.
Stir in chopped tomatoes, green onions, minced garlic, ground cumin, and one teaspoon of salt, cooking 5 minutes until soft.

Step 4: Pour halal beef broth and lime juice into the pot, stirring well to combine with the caramel and sofrito.

Step 5: Bring liquid to a boil, turn heat to low, cover tight, and braise for 80 minutes until beef is fork-tender.

Step 6: Uncover pot and simmer 10 minutes over medium heat to reduce sauce to a dark glossy glaze before serving.

Cooking tips

Keep heat moderate when melting panela to prevent burning; it should turn deep reddish-brown before meat is added.
Pairs exceptionally well with coconut rice and fried sweet plantains.
Original home-cooking adaptation inspired by Colombian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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