Baked Flank Beef with Coffee-Panela Crust, Arracacha Mash, and Tomato Hogao

Instructions

1. 1

   1. In a large bowl, mix the strong black coffee, 50 g (1/4 cup) grated panela, crushed garlic, ground cumin, sweet paprika, dried oregano, 7 g salt, black pepper, and 1 tablespoon vegetable oil. Rub the flank beef with this marinade and add the white onion. Cover and refrigerate for 30 minutes.

2. 2

   2. Preheat the oven to 325 °F / 165 °C. Place the beef with the marinade, onion, and beef broth in a deep baking dish. Cover tightly with a lid or aluminum foil and bake for 2 hours.

3. 3

   3. Meanwhile, cook the arracacha and yellow potato in water with a pinch of salt for 20 to 25 minutes, until very soft. Drain and mash with the butter, hot whole milk, and Colombian coastal cheese. Adjust salt to taste and keep covered.

4. 4

   4. For the hogao, heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the scallions and annatto and cook for 2 minutes. Stir in the tomato, water, and a pinch of salt. Cook for 12 to 15 minutes, stirring, until thickened into a sauce. Add the fresh cilantro at the end and set aside.

5. 5

   5. Mix the remaining 24 g (2 tbsp) grated panela with the finely ground coffee. Carefully remove the baking dish from the oven, uncover, turn the beef over, and sprinkle the panela-coffee mixture over the surface.

6. 6

   6. Raise the oven temperature to 425 °F / 220 °C and bake 12 to 15 minutes more, uncovered, until a dark, glossy crust forms. For deeper color, leave it 2 extra minutes, watching closely so it does not burn.

7. 7

   7. Remove the beef from the oven and let it rest for 10 minutes before slicing. Serve with the arracacha and yellow potato mash, and finish with a generous spoonful of hogao on top or on the side.