Beef Eye Round in Goldenberry Sauce with Scallion Hogao and Golden Yam

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the yam with 1 tablespoon vegetable oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the annatto. Spread on a tray and roast for 30 to 35 minutes at 220 °C / 425 °F, turning halfway through, until golden outside and tender inside.

2. 2

   Season the beef eye round with 1 teaspoon salt, the ground cumin, and 1/2 teaspoon black pepper. In a wide pot, heat 1 tablespoon vegetable oil over medium-high heat and sear the beef on all sides for 6 to 8 minutes until well browned. Remove and set aside.

3. 3

   In the same pot, add the remaining tablespoon of vegetable oil and the butter. Cook the scallions, tomato, and garlic for 5 minutes, stirring, until they form a fragrant, juicy hogao.

4. 4

   Add half of the goldenberries to the hogao along with the grated panela. Cook for 2 minutes so the fruit softens. Return the beef to the pot, pour in the beef broth, and cover.

5. 5

   Cook over low heat for 70 minutes, turning the beef halfway through. If the liquid reduces too much, add the water little by little. The meat should be tender but still firm enough to slice.

6. 6

   Remove the beef eye round and let it rest for 10 minutes before slicing. Meanwhile, blend or lightly mash the sauce in the pot with the cooked goldenberries for a rustic texture. Add the remaining goldenberries and cook 5 minutes more so some stay whole.

7. 7

   Stir in the lime juice and adjust with the remaining salt to taste. Slice the meat into medium slices and return it to the sauce for 2 minutes to coat.

8. 8

   Serve the sliced beef with plenty of goldenberry-hogao sauce, alongside the roasted yam, and finish with fresh cilantro on top.