Colombian coffee-braised beef roast with rustic green plantain mash and warm tomato salad

Instructions

1. 1

   Preheat the oven to 325°F / 165°C.

2. 2

   Season the beef roast with 6 g of the salt, the black pepper, and the ground cumin, rubbing it well over the entire surface.

3. 3

   Heat the vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef on all sides for 8 to 10 minutes until deeply browned. Remove and reserve.

4. 4

   In the same pot, add the white onion, the white part of the scallions, and the garlic. Cook for 4 minutes, stirring, until softened.

5. 5

   Add 350 g of the chopped chonto tomatoes and the annatto powder. Cook for 6 to 8 minutes until a thick hogao forms.

6. 6

   Pour in the strong black coffee, beef stock, grated panela, vinegar, and bay leaves. Stir well and let it simmer gently for 2 minutes.

7. 7

   Return the beef to the pot and spoon some sauce over it. Cover the pot and bake at 325°F / 165°C for 1 hour and 45 minutes, turning the meat halfway through, until very tender.

8. 8

   Meanwhile, place the green plantain pieces in a pot with enough water and 2 g of salt. Cook over medium heat for 20 to 25 minutes until tender. Drain.

9. 9

   Mash the hot green plantains with the butter and hot milk until you get a rustic mash. Fold in half of the chopped cilantro and adjust with 1 g more salt if needed. Keep warm.

10. 10

    For the warm salad, heat a skillet over medium heat with 2 tablespoons of the beef cooking sauce. Add the remaining 150 g of chonto tomatoes and the green part of the scallions. Cook for only 2 minutes. Turn off the heat and mix with the lime juice, the remaining cilantro, and 1 g of salt.

11. 11

    Remove the pot from the oven. Take out the beef and let it rest for 10 minutes before slicing.

12. 12

    Discard the bay leaves and simmer the sauce on the stovetop for 5 to 7 minutes over medium heat if you want it slightly thicker.

13. 13

    Serve a portion of rustic green plantain mash with slices of the coffee-braised beef, some of the coffee-panela sauce, and finish with the warm chonto tomato salad.