Colombian Coffee-Braised Beef with Green Plantain Purée and Warm Tomato-Scallion Salad

Instructions

1. 1

   1. Pat the beef roast dry with paper towels and season it all over with 1 teaspoon of the salt, black pepper, and ground cumin.

2. 2

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

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   3. In the same pot, add the white onion, half of the scallions, and the garlic. Cook for 4 minutes over medium heat, stirring, until softened. Add half of the tomatoes and cook 3 minutes more.

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   4. Stir in the strong brewed coffee, beef stock, grated panela, and bay leaves. Scrape the bottom of the pot to release the browned bits. Return the beef to the pot.

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   5. Once it reaches a gentle simmer, cover and cook over low heat for 90 minutes, turning the meat halfway through. You can also transfer the covered pot to a preheated oven at 325°F / 160°C for the same amount of time. The beef should be tender but still sliceable.

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   6. While the beef cooks, place the green plantain pieces in a pot with enough water to cover and 1/2 teaspoon of salt. Cook over medium heat for 20 to 25 minutes, until very soft.

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   7. Drain the green plantains and mash them while hot with the milk and butter. Mix until smooth and thick. Adjust with a little more salt if needed. Keep covered over very low heat or in a warm water bath.

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   8. For the warm salad, heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Add the rest of the tomatoes and the remaining scallions. Sauté for 2 to 3 minutes so they warm through without falling apart. Add the vinegar and fresh cilantro, toss for 30 seconds, and remove from the heat.

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   9. Remove the beef from the pot and let it rest for 10 minutes on a board. Meanwhile, cook the sauce uncovered for 5 to 8 minutes over medium heat so it reduces slightly. Remove the bay leaves.

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    10. Slice the beef and serve it over or beside the green plantain purée. Spoon the coffee sauce over the top and finish with the warm tomato and scallion salad on top or on the side.