Posta Negra con Ensalada de Pepino y Arroz de Coco Blanco Recipe - Los Angeles Times

Ingredients

• 1 boneless top blade beef roast (3 1/2 to 4 pounds)
• 3 tablespoons Diamond Crystal kosher salt
• 4 tablespoons vegetable oil, divided
• 6 garlic clove, finely grated
• 3 sweet chiles, such as Cubanelle or sweet Italian peppers, seeded, deveined and diced
• 2 medium white onions, diced
• 1/4 cup packed, grated panela or dark brown sugar
• 3 tablespoons Worcestershire sauce
• 1 cup red wine
• 3 1/2 cups beef broth
• 2 tablespoons apple cider vinegar
• Ensalada de Pepino Machacao (see recipe below)
• Arroz de Coco Blanco (see recipe below)
• 5 to 6 Persian cucumbers, quartered lengthwise into spears
• 3 tablespoons distilled white vinegar
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons Diamond Crystal kosher salt
• 2 garlic cloves, grated or finely chopped
• Juice of 2 large limes (about 1/2 cup)
• 1 can (14.5 ounces) unsweetened full-fat coconut milk (or 6 cups freshly made coconut milk; see note below)
• 3 cups long-grain white rice
• 1 1/2 teaspoons Diamond Crystal kosher salt