Colombian Coffee-Braised Flank with Arracacha Mash and Warm Sweet Corn Salad

Name: Colombian Coffee-Braised Flank with Arracacha Mash and Warm Sweet Corn Salad
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 4
Cuisine: Colombiana
Ingredients: 2 lb beef flank steak; 1 cup strong black coffee; 2 cups beef broth; 10.5 oz ripe tomato; 1 cup scallions; 1 cup white onion; 1 tbsp garlic; 2 tbsp grated panela; 1 tsp ground cumin; 1 tsp annatto powder; 1 leaf bay leaf; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1.5 lb peeled arracacha; 2 tbsp butter; 1/2 cup whole milk; 2 cups fresh sweet corn kernels; 2/3 cup red bell pepper; 1/2 cup fresh cilantro; 2 tbsp lime juice

An original Colombian-inspired recipe: flank steak slowly braised in a light sauce of coffee, panela, tomato, and scallions, served with silky arracacha mash and a warm sweet corn, cilantro, and lime salad. Homestyle, deep, and distinctly Colombian flavors.

25 minPrep

140 minCook

165 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g beef flank steak (en a sola piece)
240 ml strong black coffee (freshly preparado)
500 ml beef broth (low sodium if possible)
300 g ripe tomato (chopped fino)
120 g scallions (chopped fina)
150 g white onion (en plumas finas)
15 g garlic (chopped or machacado)
25 g grated panela (or piloncillo grated)
2 g ground cumin
2 g annatto powder
1 g bay leaf
8 g salt (or to taste)
2 g black pepper (freshly ground)
30 ml vegetable oil
700 g peeled arracacha (en trozos)
30 g butter
120 ml whole milk (tibia)
300 g fresh sweet corn kernels (fresh or descongelado)
80 g red bell pepper (diced small)
20 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)

Nutrition facts

per serving

563 kcal

Calories

39 g

Protein

31 g

Carbs

31 g

Fat

5 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. Season the flank steak with 1 teaspoon of the salt, the black pepper, and the cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.
2
2. Heat a large pot or Dutch oven over medium-high heat. Add the oil and brown the flank steak for 4 to 5 minutes per side until nicely colored. Remove and set aside.
3
3. In the same pot, add the scallions, white onion, garlic, tomato, and annatto. Cook for 8 minutes, stirring, until a fragrant, juicy sofrito forms.
4
4. Stir in the panela, black coffee, beef broth, bay leaf, and the remaining salt. Mix well and return the flank steak to the pot.
5
5. Once it comes to a gentle boil, cover and cook over low heat for 1 hour and 45 minutes, turning the meat halfway through, until very tender but still sliceable. If using the oven, cook covered at 325°F / 165°C for about the same amount of time.
6
6. Meanwhile, place the arracacha in a saucepan with enough water to cover and a pinch of salt. Cook for 25 to 30 minutes until very soft. Drain well.
7
7. Mash the hot arracacha with the butter and warm milk until smooth. Adjust salt to taste. Keep warm over very low heat or covered.
8
8. For the warm salad, heat a skillet over medium heat with 1 tablespoon of the meat cooking liquid. Add the sweet corn and red bell pepper and sauté for 4 to 5 minutes until the corn is glossy and the pepper is just tender.
9
9. Remove the warm salad from the heat and toss with the chopped cilantro and lime juice. Taste and adjust with a pinch of salt if needed.
10
10. When the flank steak is ready, remove it from the sauce and cut it into portions. If you want a thicker sauce, boil the cooking liquid uncovered for 5 to 7 minutes until slightly reduced.
11
11. Serve a bed of arracacha mash, top with the flank steak, spoon over the coffee sauce, and finish with the warm sweet corn salad. Serve hot.

Chef tips

For deeper flavor, brew the coffee slightly stronger than usual. Do not reduce the sauce too much before tasting, because the panela sweetness becomes more pronounced as it cooks down.

Substitutions

You can replace arracacha with yellow potatoes or baby potatoes, although the flavor will be less aromatic. If panela is unavailable, use brown sugar. Chócolo can be replaced with yellow sweet corn.

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
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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
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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
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