Beef Round Roast with Tree Tomato Hogao and Guascas, served with Crispy Creole Potato Cake

Instructions

1. 1

   1. Season the beef eye of round with 5 g (1 tsp) of the salt, black pepper, ground cumin, and annatto powder, rubbing the mixture all over the surface. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a heavy pot over medium-high heat and add the vegetable oil. Sear the beef for 3 to 4 minutes per side until deeply golden. Remove and set aside.

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   3. In the same pot, reduce to medium heat and add the scallions, white onion, and garlic. Cook for 4 minutes, stirring, until fragrant and softened.

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   4. Add the ripe tomato and tree tomato. Cook for 6 to 8 minutes, lightly crushing with a spoon, until a juicy hogao forms. Stir in the dried guascas, grated panela, apple cider vinegar, and the remaining salt.

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   5. Return the beef to the pot and pour in the beef broth. The liquid should not fully cover the meat; it should come about halfway up the sides. Once it reaches a gentle simmer, cover and cook over low heat for 70 minutes, turning the meat halfway through.

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   6. Meanwhile, place the creole potatoes in a pot with enough water to cover and a pinch of salt. Boil for 18 to 20 minutes until tender. Drain and let them rest for 5 minutes.

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   7. Peel the cooked creole potatoes and mash them in a bowl with the butter, fresh farmer's cheese, and fresh cilantro. Adjust with a little more salt if needed. If the mixture feels too dry, add 15 to 45 ml (1 to 3 tbsp) of water until moldable.

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   8. Shape one large cake or 4 compact individual cakes. Heat a nonstick skillet over medium heat and brown the potato cake for 4 to 5 minutes per side until crisp and deeply golden.

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   9. When the beef is tender, remove it from the pot and let it rest for 5 minutes. If you want a thicker sauce, reduce the hogao for 3 to 5 more minutes over medium heat.

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    10. Slice the beef into medium slices and serve with plenty of the tree tomato and guascas hogao. Pair with the hot crispy creole potato cake.

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    11. If you prefer to finish the potato cake in the oven, preheat the oven to 220 °C / 425 °F and bake it for 12 to 15 minutes after browning one side in the skillet, until firm and crisp.