Beef Eye Round in Goldenberry-Panela Sauce with Green Plantain Mash and Watercress Salad

Instructions

1. 1

   1. Season the beef eye round with 4 g (3/4 tsp) salt, black pepper, and half of the cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot over medium-high heat with 15 ml (1 tbsp) 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, add the remaining 15 ml (1 tbsp) oil. Cook the white onion for 4 minutes. Add the garlic and cook 1 minute more. Stir in the tomato, goldenberries, panela, and remaining cumin; cook for 5 minutes, lightly crushing the goldenberries so they release their juices.

4. 4

   4. Pour in the beef broth and vinegar, mix well, and return the meat to the pot. Once it reaches a gentle simmer, reduce the heat, partially cover, and cook for 70 to 75 minutes, turning the meat halfway through, until tender but still sliceable.

5. 5

   5. While the beef cooks, place the green plantain in a pot with enough water to cover and 2 g (1/4 tsp) salt. Bring to a boil and cook for 20 to 25 minutes until very soft. Drain well.

6. 6

   6. Mash the cooked plantain with the butter, hot milk, and 2 g (1/4 tsp) salt until you get a thick, creamy mash. Keep warm over very low heat or covered.

7. 7

   7. In a bowl, combine the watercress, red onion, lime juice, a pinch of salt, and the fresh cilantro. Toss just before serving to keep it crisp.

8. 8

   8. When the beef is done, remove it from the pot and let it rest for 8 minutes. If you want a smoother sauce, partially blend the pot contents with a spoon or immersion blender. Cook the sauce 3 to 5 minutes more until slightly thickened.

9. 9

   9. Slice the beef into medium slices. Serve over a bed of green plantain mash, spoon the goldenberry-panela sauce over the top, and add the watercress salad on the side.

10. 10

    10. If you prefer to finish the dish in the oven, you may keep the beef covered at 325°F/160°C for the last 20 minutes of cooking instead of doing it entirely on the stovetop.