Dominican Carne Guisada

Marinate the beef: combine beef chunks with naranja agria, garlic, oregano, cumin, paprika, salt, and pepper. Toss well to coat. Marinate at least 30 minutes at room temperature, or overnight in the refrigerator for maximum flavor.

Build the sofrito base: heat olive oil in a heavy caldero or Dutch oven over medium-high heat. Add onion and cubanelle, cook 3 minutes until softened. Add minced garlic and sofrito, cook 2 minutes until fragrant and slightly darkened.

Sear the beef: pat beef chunks dry with paper towels - this is essential for a proper sear. Add beef in a single layer, do not crowd the pot. Sear 2-3 minutes per side without moving until deeply browned on all sides. Work in batches if needed. The browning is where the flavor lives - do not rush this step.

Build the sauce: return all beef to the pot. Add tomato paste (optional), bone broth, apple cider vinegar, and bay leaf. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil.

Braise: reduce heat to low, cover tightly, and cook 30-45 minutes until the beef is tender enough to cut with a spoon and the sauce has thickened. Stir every 20 minutes. In the last 20 minutes add the sliced carrots. If the sauce reduces too quickly, add a splash of bone broth.

Finish: remove bay leaf. Taste for seasoning. The beef should be very tender - if not, cover and cook 15 more minutes. Finish with fresh cilantro. Serve over white rice, cauliflower rice, or tostones.