Colombian Flank Pot Roast in Borojo and Scallion Sauce with Creamy Green Plantain Mote

Instructions

1. 1

   1. Season the beef flank pot roast with 6 g of salt and the black pepper on both sides. Let it rest for 10 minutes while you prepare the vegetables.

2. 2

   2. Heat a large pot or heavy-bottomed Dutch oven over medium-high heat. Add the vegetable oil and 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 the white onion, the white part of the scallions, and the garlic. Sauté for 3 minutes until softened. Stir in the tomato, cumin, and annatto, and cook for 5 minutes, lightly crushing the tomato to create a stew base.

4. 4

   4. Add the borojo pulp and grated panela. Stir for 1 minute to combine. Pour in the beef stock and return the beef to the pot. Once it reaches a gentle boil, lower the heat, cover, and cook for 95 to 105 minutes, until the meat is very tender.

5. 5

   5. Remove the beef and let it rest for 5 minutes on a board. Meanwhile, cook the sauce uncovered for 10 more minutes over medium heat so it thickens slightly. Add the green part of the scallions and half of the chopped cilantro. Adjust with the remaining 4 g of salt if needed.

6. 6

   6. While the sauce finishes, place the green plantain in a medium pot with enough water to cover it. Bring to a boil and cook over medium heat for 18 to 20 minutes, until very tender.

7. 7

   7. Drain the plantain and mash it while still hot with the butter and milk. Add the corn kernels and cook the mote over low heat for 3 to 4 minutes, stirring, until creamy but still textured. Stir in the remaining cilantro.

8. 8

   8. Slice the beef into portions or thick slices and return it to the sauce for 2 minutes to glaze it. If you prefer to finish it in the oven, place it in a baking dish with some of the sauce and warm it for 10 minutes at 350°F/175°C.

9. 9

   9. Serve a bed of creamy green plantain mote, arrange the beef on top, and spoon over plenty of the borojo and scallion sauce.