Creole Tamarillo Flank Pot Roast with Cassava Purée and Toasted Corn Hogao

Instructions

1. 1

   1. Season the beef flank pot roast with 6 g salt, black pepper, ground cumin, and annatto powder, rubbing the whole piece well. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a large pot or heavy-bottomed Dutch oven, heat 15 ml (1 tbsp) vegetable oil over medium-high heat. Brown the beef on both sides for 4 to 5 minutes per side until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, half of the white onion, half of the garlic, and half of the tomatoes. Cook for 5 minutes, stirring, until softened.

4. 4

   4. Return the beef to the pot. Add the beef broth and bay leaves. Once it comes to a boil, reduce to low, cover, and cook for 110 minutes, or until the meat is very tender. If you prefer using the oven, transfer everything to a covered baking dish and bake at 325°F / 165°C for 2 hours to 2 hours 15 minutes.

5. 5

   5. While the beef cooks, place the cassava in a pot with enough water to cover it and a pinch of salt. Cook over medium heat for 25 to 30 minutes until very soft. Drain, remove the fibrous cores if present, and mash with the butter, warm milk, and 2 g salt until smooth. Keep warm.

6. 6

   6. For the toasted corn hogao, heat the remaining vegetable oil in a skillet over medium heat. Add the fresh corn kernels and cook for 4 minutes until they begin to toast. Stir in the remaining white onion, remaining garlic, and remaining tomatoes. Cook for 6 to 8 minutes, stirring, until a thick sauce forms. Add the fresh cilantro, lime juice, and 2 g salt. Mix and set aside.

7. 7

   7. Once the beef is tender, remove it from the pot and keep it covered. Discard the bay leaves. Blend or mash the cooking liquid with the cooked vegetables and the tree tomatoes until you have a rustic sauce. Return the sauce to the pot, add the grated panela, and cook over medium heat for 8 minutes until slightly thickened.

8. 8

   8. Slice the beef into portions or thick slices and return it to the sauce for 2 minutes so it absorbs the flavor.

9. 9

   9. Serve a portion of cassava purée on each plate, place the beef on top or alongside with plenty of tamarillo sauce, and finish with a generous spoonful of toasted corn hogao.

10. 10

    10. If you want to reheat before serving, do so over low heat or in a covered oven at 300°F / 150°C for 10 to 15 minutes to keep the meat juicy.