Malta-Braised Short Ribs with Pickled Sweet Peppers and Yucca Mash

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1 yellow onion, chopped

1 green bell pepper, seeded and chopped

1 bunch cilantro, leaves and stems roughly chopped, plus more for garnish

8 garlic cloves, peeled

2 tablespoons olive oil, plus more if needed

2 tablespoons canola oil

1 1/2 teaspoons sazon seasoning with culantro and achiote, such as Goya

8 English-cut beef short ribs (about 5 pounds)

Kosher salt and freshly ground black pepper

1 1/2 cups chicken stock

1 teaspoon dried oregano

2 dried bay leaves

1 tablespoon tomato paste

1 tablespoon distilled white vinegar

One 12-ounce bottle malta

Yucca Mash, recipe follows, for serving

Pickled Sweet Peppers, recipe follows, for serving

Yucca Mash:

1 pound frozen yucca, thawed

Kosher salt

1/2 cup heavy cream

4 tablespoons salted butter, cut into pieces

Pickled Sweet Peppers:

1/2 cup thinly sliced multi-colored small sweet peppers (use a mandoline)

2 cloves garlic, halved

1/4 cup distilled white vinegar

1 teaspoon honey

Pinch of kosher salt