Colombian Beef Eye Round in Panela and Tree Tomato Sauce with Pearl Barley Rice and Creole Carrots

Instructions

1. 1

   1. Season the beef eye round with 5 g (1 tsp) salt, black pepper, and 2 g (1/2 tsp) cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot or Dutch oven over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and sear the beef on all sides for 6 to 8 minutes until deeply browned. Remove and set aside.

3. 3

   3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Cook the scallions for 2 minutes, add the garlic, and cook for 30 seconds. Stir in the chopped tomato, tree tomato, the remaining 1 g (1/2 tsp) cumin, and a pinch of salt. Cook for 6 minutes, gently crushing to form a rustic sauce base.

4. 4

   4. Add the grated panela and the cane or white vinegar. Cook for 1 minute so the panela dissolves. Pour in the beef broth and add the bay leaves. Mix well.

5. 5

   5. Return the beef to the pot, cover, and cook over low heat for 75 minutes, turning once halfway through. The meat should be tender but still sliceable, and the sauce slightly thickened. If you prefer to finish it in the oven, cook covered at 325°F / 165°C for the same amount of time.

6. 6

   6. While the beef cooks, prepare the pearl barley. In a medium saucepan, combine the pearled barley, water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 30 to 35 minutes until tender and the liquid is absorbed. Turn off the heat, add 10 g (2 tsp) butter, and fluff with a fork.

7. 7

   7. Cook the carrots in boiling water with a pinch of salt for 5 minutes until just tender. Drain them.

8. 8

   8. In a skillet, melt the remaining 10 g (2 tsp) butter over medium heat. Add the drained carrots and sauté for 3 minutes. Add the fresh cilantro and lime juice, toss, and cook 1 minute more. Adjust salt if needed.

9. 9

   9. Remove the bay leaves from the sauce. Transfer the beef to a board, let it rest for 5 minutes, and slice it into medium pieces. If you want a smoother, thicker sauce, simmer it uncovered for 3 to 5 more minutes until lightly reduced.

10. 10

    10. Serve a bed of pearl barley, arrange the sliced beef on top or alongside, spoon over the panela and tree tomato sauce, and finish with the cilantro carrots.