Colombian Stuffed Beef Round in Panela-Tamarind Sauce with Yuca Mash and Cabbage Mango Slaw

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   Season the butterflied beef round on both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cumin, and 1 teaspoon annatto.

3. 3

   In a skillet over medium heat, warm 1 tablespoon vegetable oil. Sauté half of the scallions and half of the garlic for 2 minutes. Add the spinach and cook for 1 minute until just wilted. Stir in the grated carrot, cook for 30 seconds, and remove from the heat.

4. 4

   Spread the spinach, carrot, and scallion filling over the opened beef, leaving a 2 cm border. Roll up tightly and tie with kitchen string to hold its shape.

5. 5

   Heat 1 tablespoon vegetable oil in a wide oven-safe pot or pan. Sear the beef roll on all sides for 6 to 8 minutes until well browned.

6. 6

   Add the remaining scallions and garlic, tomato paste, 1 teaspoon cumin, 1 teaspoon annatto, grated panela, tamarind pulp, bay leaves, and 350 ml (1 1/2 cups) beef broth to the pot. Stir and bring to a gentle simmer.

7. 7

   Cover the pot or seal tightly with foil and roast at 180 °C / 350 °F for 60 minutes, basting the meat with its juices halfway through cooking.

8. 8

   Meanwhile, cook the yuca in a pot with enough water and 1 teaspoon salt for 25 to 30 minutes, until very tender. Drain, remove the tough inner core if present, and mash with the butter, hot milk, the remaining 150 ml (2/3 cup) beef broth, and a pinch of black pepper until smooth.

9. 9

   For the slaw, combine the cabbage, mango, lime juice, apple cider vinegar, cilantro, the remaining 1 tablespoon vegetable oil, and a pinch of salt in a bowl. Let it sit for 10 minutes so the flavors meld.

10. 10

    Remove the beef from the oven and let it rest for 10 minutes. Discard the bay leaves and simmer the sauce on the stovetop for 5 more minutes if you want a thicker consistency.

11. 11

    Slice the stuffed beef into thick rounds and serve with the panela-tamarind sauce, yuca mash, and cabbage mango slaw.