Colombian Eye Round in Goldenberry and Sweet Pepper Sauce with Yam Purée and Pickled Red Onion

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F.

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   2. Season the beef eye round with 6 g salt, black pepper, ground cumin, and half of the chopped garlic. Rub the surface well.

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   3. Heat the vegetable oil in a large oven-safe pot or skillet over medium-high heat. Sear the beef on all sides for 8 to 10 minutes until evenly browned. Remove briefly.

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   4. In the same pot, add the white onion, sweet pepper, and remaining garlic. Cook for 4 minutes, stirring, until softened.

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   5. Add the goldenberries, grated panela, apple cider vinegar, and beef broth. Cook for 5 minutes so the fruit softens slightly.

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   6. Return the beef to the pot, add half of the fresh cilantro, and cover. Transfer to the oven at 180 °C / 350 °F for 50 minutes, basting the meat with the sauce halfway through cooking.

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   7. Meanwhile, place the yam in a pot with enough water to cover and add 3 g salt. Cook over medium heat for 20 to 25 minutes until very tender. Drain well.

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   8. Mash the hot yam and mix it with the butter, hot whole milk, and fresh cheese. Adjust with 1 g salt until smooth and creamy.

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   9. In a bowl, combine the red onion with the lime juice, the remaining fresh cilantro, and the final gram of salt. Massage lightly and let stand for 10 minutes for a quick pickle.

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    10. Remove the meat from the oven and transfer it to a board. If you want a smoother sauce, lightly crush some of the goldenberries and vegetables with a spoon in the pot. Cook the sauce on the stovetop for 3 to 5 more minutes until slightly thickened.

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    11. Slice the beef eye round into medium slices and serve it over a bed of yam purée. Spoon over the goldenberry and sweet pepper sauce, and finish with the pickled red onion on top or on the side.

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    12. Serve hot.