Tamarillo Braised Flank with Yuca Mash and Creole Peanut Hogao

Instructions

1. 1

   1. Season the flank beef with 4 g (3/4 tsp) salt, black pepper, and cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat 1 tbsp vegetable oil in a wide pot over medium heat. Brown the beef for 4 to 5 minutes per side until well colored. Remove and set aside.

3. 3

   3. In the same pot, add half of the white onion and half of the garlic. Cook for 3 minutes. Stir in half of the tomato and all of the tamarillo. Cook for 5 minutes, then add the grated panela and beef broth.

4. 4

   4. Return the beef to the pot, cover, and cook over low heat for 2 hours, or until the meat is very tender. If you prefer the oven, transfer everything to a covered baking dish and cook at 325°F / 165°C for 2 hours.

5. 5

   5. Meanwhile, place the yuca in a pot with enough water and 2 g (1/2 tsp) salt. Cook for 25 to 30 minutes until tender. Drain well and remove any tough inner fibers if needed.

6. 6

   6. Mash the hot yuca with the butter and hot milk until you get a rustic, creamy mash. Adjust with 1 g salt if needed. Keep warm over very low heat or covered.

7. 7

   7. For the hogao, heat the remaining tablespoon of vegetable oil in a skillet over medium heat. Add the scallions, the remaining white onion, the remaining garlic, and the remaining tomato. Cook for 8 minutes, stirring, until a thick sauce forms.

8. 8

   8. Add the roasted peanuts, lime juice, and half of the fresh cilantro to the hogao. Cook 1 minute more and turn off the heat.

9. 9

   9. When the beef is ready, remove it from the pot and slice it into portions. If the sauce is too thin, boil it for 5 to 8 minutes over medium heat until slightly thickened. Taste and adjust with the remaining salt.

10. 10

    10. Serve a base of yuca mash, top with the braised beef, spoon over the tamarillo sauce, and finish with the peanut hogao and the remaining fresh cilantro.