Creole Tamarind Flank Pot Roast with Golden Baby Potatoes and Sweet Corn Hogao

Instructions

1. 1

   Season the beef flank pot roast with 1 teaspoon salt, black pepper, half of the cumin, and the annatto or paprika. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   In a large pot or an uncovered pressure cooker, heat 2 tablespoons 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.

3. 3

   In the same pot, add the white onion, half of the scallions, and the garlic. Cook for 3 minutes, stirring, until slightly softened. Add half of the tomato and cook 4 minutes more.

4. 4

   Stir in the tamarind pulp, grated panela, the remaining cumin, and 2 1/2 cups beef broth, mixing well to dissolve the panela. Return the beef to the pot.

5. 5

   Once it comes to a boil, reduce to medium-low heat, cover, and cook for 75 minutes, or until the meat is tender. If using a pressure cooker, cook for 35 to 40 minutes after it reaches pressure. Turn the beef halfway through if using a regular pot.

6. 6

   While the meat cooks, preheat the oven to 425°F / 220°C.

7. 7

   Toss the yellow potatoes with 1 tablespoon vegetable oil and 1/2 teaspoon salt. Spread on a tray and roast for 30 to 35 minutes at 425°F / 220°C, turning once, until golden and tender.

8. 8

   For the sweet corn hogao, heat a skillet over medium heat with a splash of the cooking sauce or 2 tablespoons water. Add the remaining scallions, the remaining tomato, and the sweet corn kernels. Cook for 5 minutes.

9. 9

   Add a pinch of salt, half of the fresh cilantro, and the lime juice to the hogao. Cook 2 minutes more and remove from the heat.

10. 10

    When the beef is tender, remove it from the pot and let it rest for 5 minutes. If the sauce is too thin, boil it uncovered for 5 to 8 minutes until slightly thickened.

11. 11

    Slice the beef into portions or thick slices. Serve with the tamarind sauce spooned on top, alongside the roasted potatoes, and finish with the sweet corn hogao and the remaining fresh cilantro.