Gentle Blackened Beef with Sweet Plantain Mash and Pickled Onion Salad

Name: Gentle Blackened Beef with Sweet Plantain Mash and Pickled Onion Salad
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 6
Cuisine: Colombiana
Ingredients: 2.6 lb beef eye round or roast beef; 2 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 6 cloves garlic; 1 cup scallions; 1 1/4 cups white onion; 1 1/2 cups ripe tomato; 1/3 cup grated panela; 1 cup strong black coffee; 2 cups beef broth; 2 tbsp tomato paste; 1/4 cup cane vinegar or white vinegar; 3 tbsp vegetable oil; 2 leaves bay leaves; 2 whole cloves whole cloves; 5 cups ripe plantains; 2 tbsp butter; 1/2 cup milk; 1/2 cup fresh cilantro; 2 tbsp lime juice; 2 cups water

An original dish inspired by Colombian flavors: beef slowly cooked in a dark sauce of panela, coffee, and spices, served with silky sweet plantain mash and a fresh pickled onion salad with cilantro and lime.

25 minPrep

130 minCook

155 minTotal

6Servings

High Protein

Ingredients

Adjust servings

1.2 kg beef eye round or roast beef (piece whole)
12 g salt (divided)
4 g black pepper (freshly ground)
2 g ground cumin
18 g garlic (chopped)
80 g scallions (chopped)
180 g white onion (en plumas finas, divided)
240 g ripe tomato (chopped)
70 g grated panela
240 ml strong black coffee (freshly preparado)
500 ml beef broth
30 g tomato paste
60 ml cane vinegar or white vinegar (divided)
45 ml vegetable oil (divided)
2 unit bay leaves
2 unit whole cloves
900 g ripe plantains (pelados and en trozos)
30 g butter
120 ml milk (hot)
20 g fresh cilantro (chopped)
30 ml lime juice
500 ml water (for cocer the plátano)

Nutrition facts

per serving

492 kcal

Calories

39 g

Protein

29 g

Carbs

24 g

Fat

3 g

Fiber

26 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Pat the beef dry and rub it with 8 g (1 1/3 tsp) of the salt, black pepper, cumin, half of the garlic, and 1 tbsp of the vegetable oil. Let it rest for 15 minutes at room temperature.
2
2. Heat a heavy pot or Dutch oven over medium-high heat. Add 1 tbsp of the vegetable oil and brown the beef on all sides for 8 to 10 minutes, until deeply colored. Remove and set aside.
3
3. In the same pot, add the scallions, half of the white onion, and the remaining garlic. Cook for 3 minutes. Stir in the tomato and tomato paste, and cook 5 minutes more until a thick base forms.
4
4. Add the panela, black coffee, beef broth, 2 tbsp of the vinegar, bay leaves, and whole cloves. Mix well, return the beef to the pot, and bring to a gentle boil.
5
5. Once boiling, reduce to very low heat, cover, and cook for 1 hour and 45 minutes, turning the beef halfway through. The beef should become very tender and the sauce slightly thickened. If you prefer to finish it in the oven, cook covered at 325°F / 165°C for the same amount of time.
6
6. Meanwhile, place the ripe plantains and water in a medium pot with the remaining 4 g (2/3 tsp) salt. Cook over medium heat for 18 to 20 minutes, until the plantains are very soft. Drain well.
7
7. Mash the hot plantains with the butter and warm milk until smooth but still rustic. Keep covered over very low heat or warm.
8
8. For the salad, combine the remaining white onion with the cilantro, lime juice, the remaining 2 tbsp vinegar, and the remaining 1 tbsp vegetable oil. Let it sit for 10 minutes so it lightly pickles.
9
9. Remove the beef from the sauce and discard the bay leaves and cloves. Simmer the sauce uncovered for 5 to 8 minutes more if it needs reducing. Slice the beef and spoon the dark sauce over it.
10
10. Serve each portion with a bed of sweet plantain mash, several slices of beef with sauce, and a generous spoonful of pickled onion salad on top or on the side.

Chef tips

For deeper flavor, brown the beef thoroughly without moving it too much at first. If the sauce reduces too much during cooking, add a little more broth or hot water.

Substitutions

You can use top round, rump roast, or flank-style beef instead of eye round. Panela can be replaced with dark brown sugar, and lime can be swapped for lemon if needed.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon