Colombian Pot Roast in Tamarind-Coffee Sauce with Green Plantain Mash and Avocado Salad

Instructions

1. 1

   1. Season the beef roast with 8 g (1 1/3 tsp) salt, black pepper, and 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 the vegetable oil and brown the beef on all sides for 8 to 10 minutes, until well colored. Remove and set aside.

3. 3

   3. In the same pot, add the white onion, half of the scallions, and the garlic. Cook for 4 minutes, scraping up the browned bits. Stir in the tomato and cook 5 more minutes until a short sauce forms.

4. 4

   4. Add the tamarind paste, black coffee, water, panela, and bay leaves. Mix well and return the beef to the pot. The liquid should come about halfway up the meat; add a little more water if needed.

5. 5

   5. When it reaches a gentle simmer, lower the heat, cover, and cook for 1 hour and 45 minutes over low heat, turning the meat halfway through, until tender. As an oven option, cook covered at 325°F (165°C) for about the same time.

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   6. Meanwhile, place the green plantain pieces in a pot with enough water and 2 g (1/3 tsp) salt. Cook for 20 to 25 minutes until very soft. Drain well.

7. 7

   7. Mash the hot green plantain with the butter and hot milk until you get a rustic but creamy mash. Adjust with 2 g (1/3 tsp) salt if needed. Keep warm over very low heat or covered.

8. 8

   8. For the salad, combine the avocado, tomato, remaining scallions, lime juice, cilantro, olive oil, and the remaining 2 g (1/3 tsp) salt. Toss gently so the avocado keeps its shape.

9. 9

   9. Remove the beef from the pot once tender. Cook the sauce uncovered for 8 to 12 minutes over medium heat until slightly thickened. Discard the bay leaves.

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    10. Slice the beef and spoon the tamarind-coffee sauce over it. Serve each portion with green plantain mash and avocado salad on the side.

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    11. If you want to reheat it, do so over low heat in a covered pot or in the oven at 300°F (150°C) until fully hot, making sure the sauce does not dry out.