Colombian Flank Pot Roast in Coffee-Cacao Sauce with Arracacha Mash and Warm Sweet Corn Salad

Instructions

1. 1

   1. Season the beef flank pot roast with 5 g salt, black pepper, cumin, and annatto. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot or heavy-bottomed pan over medium-high heat. Add the oil and brown the beef on both sides for 3 to 4 minutes per side, until well colored. Remove and set aside.

3. 3

   3. In the same pot, add half of the scallions and all of the garlic. Cook for 2 minutes. Add the tomato and cook for 5 minutes, stirring, until it forms a juicy base.

4. 4

   4. Pour in the brewed coffee, beef broth, panela, and cocoa powder. Mix well until the panela and cocoa dissolve. Return the beef to the pot, cover, and cook over low heat for 70 minutes.

5. 5

   5. Add the yellow creamer potatoes to the pot with the beef and continue cooking for 25 to 30 more minutes, until the meat is very tender and the potatoes are soft. If you prefer the oven, transfer everything to a covered baking dish and cook at 325 °F / 165 °C for 1 hour 45 minutes to 2 hours.

6. 6

   6. Meanwhile, place the arracacha in a medium pot with enough water and a pinch of salt. Cook over medium heat for 20 to 25 minutes, until tender when pierced.

7. 7

   7. Drain the arracacha and mash it while hot with the butter and milk until creamy. Adjust with a little more salt if needed. Keep warm over very low heat.

8. 8

   8. In a skillet, cook the sweet corn with the remaining scallions for 3 to 4 minutes over medium heat with 2 tablespoons of the beef cooking sauce. Turn off the heat and mix in the cilantro and lime juice to make the warm salad.

9. 9

   9. Remove the beef from the pot and cut into portions or thick strips. If the sauce is too thin, boil it uncovered for 5 minutes to reduce. Taste and adjust salt.

10. 10

    10. Serve a base of arracacha mash, top with the beef and coffee-cacao sauce, add the yellow potatoes, and finish with the warm salad of sweet corn, scallions, and cilantro.