Beef Round Roast in Goldenberry Sauce with Scallion Hogao and Creamy Creole Potato Mote

Instructions

1. 1

   1. Season the beef round roast with 6 g salt, black pepper, and half of the ground cumin. Let it rest for 10 minutes while you prep the vegetables.

2. 2

   2. Heat a heavy pot over medium-high heat and add the vegetable oil. Sear the beef on all sides for 8 to 10 minutes until deeply browned. Remove and set aside.

3. 3

   3. In the same pot, sauté the white onion, garlic, the white part of the scallions, and the annatto for 4 minutes. Add the tomato and cook 6 minutes more until a thick sauce forms.

4. 4

   4. Blend the goldenberries with the grated panela and 250 ml (1 cup) of the beef broth until smooth. Pour this mixture into the pot with the sauce base and add the remaining cumin.

5. 5

   5. Return the beef to the pot, add the remaining 500 ml (2 cups) of beef broth, and cover. Cook over low heat for 75 minutes, turning the meat halfway through, until tender but still firm enough to slice.

6. 6

   6. Meanwhile, place the Creole potatoes in a medium saucepan with enough water to cover and cook until soft, about 20 to 25 minutes. Drain, peel if desired, and mash while still hot.

7. 7

   7. About 5 minutes before the potatoes are done, cook the sweet corn in a small skillet over medium heat with 30 ml (2 tbsp) water for 3 to 4 minutes, just until tender. Fold it into the mashed Creole potatoes with the milk, butter, 4 g salt, and half of the fresh farmer's cheese. Mix until creamy and keep warm.

8. 8

   8. When the beef is done, remove it from the pot and let it rest for 10 minutes before slicing. If the sauce is too thin, boil it uncovered for 5 minutes to reduce.

9. 9

   9. Add the green part of the scallions and half of the fresh cilantro to the sauce. Cook 1 more minute to create a bright, aromatic hogao.

10. 10

    10. To serve, spoon a portion of the creamy Creole potato mote onto each plate, arrange the sliced beef on top or alongside, spoon over the goldenberry sauce and hogao, and finish with the remaining fresh farmer's cheese and fresh cilantro. If you want to keep it warm before serving, cover the plate or serving dish and place it in the oven at 250°F (120°C) for 5 to 8 minutes.