Colombian Eye Round in Goldenberry and Beer Sauce with Creole Potato Purée and Warm Green Bean Salad

Instructions

1. 1

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

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   2. Pat the beef eye round dry with paper towels and season it all over with 8 g (about 1 1/3 teaspoons) of the salt, black pepper, and ground cumin.

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   3. Heat 1 tablespoon of vegetable oil in a wide oven-safe pot or skillet over medium-high heat. Sear the beef for 2 to 3 minutes per side until evenly browned. Remove and set aside.

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   4. In the same pot, add the remaining tablespoon of oil. Sauté the scallions, half of the chopped red onion, and the garlic for 3 minutes. Add the tomato and sweet pepper, and cook for 5 minutes until a soft hogao forms.

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   5. Stir in 160 g of the goldenberries, the lager beer, beef broth, grated panela, and bay leaves. Cook for 4 minutes to combine the flavors.

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   6. Return the beef to the pot with any juices. Cover and transfer to the oven at 180 °C / 350 °F for 70 minutes, or until the meat is tender but still juicy.

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   7. Meanwhile, cook the creole potatoes in a pot of water with the remaining salt for 18 to 20 minutes, until very tender. Drain them.

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   8. Mash the hot creole potatoes with the butter and warm milk until smooth and creamy. Adjust salt if needed and keep covered.

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   9. Cook the green beans in boiling water for 4 to 5 minutes until tender-crisp. Drain and briefly rinse with cold water. Then toss them with the sliced red onion, apple cider vinegar, and half of the chopped cilantro.

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    10. Remove the pot from the oven. Transfer the beef to a board and let it rest for 10 minutes before slicing.

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    11. Discard the bay leaves. Blend or lightly mash the sauce from the pot if you want a smoother texture. Return it to medium heat for 3 to 5 minutes and add the remaining halved goldenberries so they warm through without falling apart.

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    12. Slice the beef. Serve it with the creole potato purée, spoon the goldenberry-beer sauce over the top, and add the warm green bean salad on the side. Finish with the remaining fresh cilantro.