Colombian Flank Pot Roast in Cacao and Tree Tomato Sauce with Hominy Mash and Warm Green Bean Salad

Instructions

1. 1

   1. Season the beef flank pot roast with 4 g (3/4 tsp) of the salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. In a heavy pot or wide casserole, heat 15 ml (1 tbsp) of oil over medium-high heat. Brown the beef for 4 to 5 minutes per side until nicely colored. Remove and set aside.

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   3. In the same pot, add the remaining 15 ml (1 tbsp) oil if needed. Sauté 120 g (about 3/4 cup) of the white onion, 40 g (1/2 cup) of the scallions, and the garlic for 3 minutes. Add the chopped tomato, cumin, and annatto or paprika, and cook for 6 minutes, stirring, until a thick hogao forms.

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   4. Stir in the tree tomato, panela, and cocoa powder. Mix well for 1 minute. Return the beef to the pot and add 600 ml (2 1/2 cups) of the hot stock or water. Once it reaches a gentle simmer, lower the heat, cover, and cook for 1 hour and 30 minutes, turning the meat halfway through, until very tender.

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   5. Meanwhile, cook the cassava in a pot with enough water and a pinch of salt for 20 to 25 minutes, until soft. Remove the fibrous core if present.

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   6. In another small pot, heat the cooked hominy with 150 ml (1/2 cup plus 2 tbsp) of the remaining stock for 5 minutes. Add the cooked cassava, butter, milk, and 2 g (1/4 tsp) of salt. Mash and mix until you get a rustic, creamy hominy mash. Keep warm over very low heat.

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   7. Cook the green beans in boiling salted water for 4 to 5 minutes until tender but still firm. Drain and rinse briefly with cool water to stop the cooking.

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   8. In a skillet, sauté the remaining white onion and scallions for 2 minutes. Add the green beans, vinegar, lime juice, 2 g (1/4 tsp) salt, and cilantro. Cook 1 more minute to make a warm salad.

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   9. When the beef is done, remove it and let it rest for 5 minutes. If you want a more concentrated sauce, raise the heat and reduce the liquid for 3 to 5 minutes. Adjust salt, then slice or lightly shred the beef.

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    10. Serve a portion of the hominy-cassava mash, top or accompany it with the beef and plenty of the cacao and tree tomato sauce, and finish with the warm green bean salad. If reheating the beef in the oven, do so at 325°F / 165°C, tightly covered, for 10 to 15 minutes.