Beef Eye Round in Purple Passionfruit Sauce and Smoky Hogao with Creamy Creole Potato Mote

Instructions

1. 1

   1. Preheat the oven to 180 °C / 350 °F. Pat the beef eye round dry with paper towels and rub it with 5 g (1 tsp) salt, black pepper, cumin, and annatto powder.

2. 2

   2. Heat 15 ml (1 tbsp) vegetable oil in a heavy oven-safe pot or skillet over medium-high heat. Sear the beef on all sides for 6 to 8 minutes until well browned. Remove the meat and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Sauté half of the white onion, half of the scallions, half of the garlic, and the red bell pepper for 4 minutes. Add half of the tomatoes and cook 5 more minutes until a juicy base forms.

4. 4

   4. Stir in 120 g (1/2 cup) purple passionfruit pulp, grated panela, cane vinegar, and 250 ml (1 cup) beef stock. Mix well and let it gently boil for 2 minutes.

5. 5

   5. Return the beef to the pot. If desired, partially cover it with the banana leaf. Cover and transfer to the oven at 180 °C / 350 °F for 65 minutes, basting the meat once halfway through cooking.

6. 6

   6. While the beef cooks, make the smoky hogao. In a skillet over medium heat, sauté the remaining white onion, scallions, and garlic for 3 minutes. Add the remaining tomatoes and cook for 6 minutes until softened.

7. 7

   7. Add the remaining 60 g (1/4 cup) purple passionfruit pulp, 60 ml (1/4 cup) beef stock, and 3 g (1/2 tsp) salt to the hogao. Cook 4 minutes more, lightly crushing the tomatoes to create a thick texture. Remove from the heat and set aside.

8. 8

   8. For the creamy mote, cook the creole potatoes in enough water with a pinch of salt for 18 to 20 minutes, until very tender. Drain.

9. 9

   9. In a medium saucepan, heat the milk and butter over low heat until the butter melts. Add the cooked creole potatoes and mash them into a rustic mixture. Stir in the sweet corn, the remaining beef stock, and half of the fresh cilantro. Cook for 4 to 5 minutes, stirring, until creamy. Adjust salt if needed.

10. 10

    10. Remove the beef from the oven and let it rest for 10 minutes before slicing. If the cooking sauce is too thin, place the pot on the stove and reduce it over medium heat for 3 to 5 minutes.

11. 11

    11. Slice the beef into medium slices. Serve a base of creamy creole potato mote, arrange the beef on top or alongside, spoon over the purple passionfruit cooking sauce, and finish with the smoky hogao and the remaining fresh cilantro.

12. 12

    12. Serve hot so the mote stays creamy and the purple passionfruit sauce keeps its bright sweet-tart character.