Beef Mafé

Ingredients

• 3 tbsp Tomato Paste
• 2 pcs Onion
• 1 pcs Scotch Bonnet
• 1 pcs Bay Leaf
• 1 pcs Sweet Potato
• 1 pcs Eggplant
• 8 tbsp Parsley
• 0.75 tsp Black Pepper
• 2 tbsp Neutral Oil
• 2.5 cups Water
• 500 g Beef Chuck
• 8 tbsp Peanut Butter
• 4 pcs Garlic
• 2 pcs Carrot
• 1 pcs Lemon
• 2.75 tsp Kosher Salt
• 4 pcs Thyme

Method

1. Pat {beef_chuck} dry with paper towels so it browns well, then slice {onion}, mince {garlic}, dice {carrot}, {sweet_potato}, and {eggplant}, and chop {parsley}.
2. Heat {neutral_oil} in a heavy pot over medium-high heat. Season {beef_chuck} with {kosher_salt} and {black_pepper}, then sear in a single layer, working in batches if needed, for deep brown edges and a rich fond.
3. Lower to medium heat in the same pot. Add {onion} with a pinch of {kosher_salt} and sweat until softened and lightly golden. Stir in {garlic} and {scotch_bonnet} until fragrant, then add {tomato_paste} and fry until it turns from bright red to brick red and smells sweet.
4. Return {beef_chuck} to the pot. Whisk {peanut_butter} with {water} until smooth, then add it with {bay_leaf}, {thyme}, {carrot}, {sweet_potato}, and {eggplant}. Season again with {kosher_salt}, bring to a gentle simmer over medium heat, then cover and braise on low until the beef is tender and the sauce is thick enough to coat a spoon.
5. Remove {bay_leaf} and {thyme}. Taste and adjust with {kosher_salt} and {black_pepper}. Stir in {parsley} and squeeze in {lemon} off the heat to brighten the rich sauce just before serving.