Colombian Flank Pot Roast in Tree Tomato Sauce with Creole Potatoes and Cilantro Hogao

Instructions

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   1. Season the beef flank pot roast with 1 teaspoon salt, black pepper, and ground cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

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   2. In a large heavy-bottomed pot, heat 1 tablespoon vegetable oil over medium-high heat. Brown the beef on both sides for 4 to 5 minutes per side until well colored. Remove and set aside.

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   3. In the same pot, add half of the scallions, half of the white onion, and half of the garlic. Cook for 3 minutes, then add the ripe tomato and annatto seasoning. Sauté for 5 minutes, stirring, until fragrant.

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   4. Return the beef to the pot, add 750 ml (3 cups) water and 1/2 teaspoon salt. Once it comes to a boil, reduce to medium-low heat, cover, and cook for 90 minutes, turning the meat halfway through, until tender.

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   5. Meanwhile, place the tree tomatoes in a small saucepan and cover with additional water. Cook over medium heat for 8 to 10 minutes until softened. Drain if needed, then blend with the grated panela and white vinegar until smooth.

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   6. Once the beef is tender, carefully remove it and keep warm. Strain or briefly blend the cooking liquid with the vegetables from the pot, then return the sauce to the pot. Stir in the tree tomato sauce and cook for 10 minutes over medium heat until slightly thickened.

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   7. Return the beef to the pot and cook 10 minutes more, spooning sauce over it so it absorbs the flavor. Adjust with the remaining salt if needed.

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   8. For the potatoes, heat the remaining tablespoon of vegetable oil in a large skillet over medium heat. Add the creole potatoes and cook for 12 to 15 minutes, stirring occasionally, until golden outside and tender inside. Add a pinch of salt.

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   9. Make the quick hogao by combining the remaining scallions, remaining white onion, remaining garlic, and 2 tablespoons of the beef cooking liquid in a small skillet. Cook for 4 minutes over medium heat, then turn off the heat and stir in the fresh cilantro.

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    10. Cut the beef into portions or thick slices. Serve with plenty of tree tomato sauce, the golden creole potatoes, and the cilantro hogao on top or on the side.