Colombian flank in coffee-cacao sauce with green plantain mash and warm sweet corn salad

Instructions

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   1. Place the beef flank in a large pot with 1500 ml (6.3 cups) water, the bay leaf, half of the sliced white onion, half of the scallions, half of the garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, reduce the heat, and cook covered for 90 minutes, or until the meat is very tender.

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   2. Remove the meat and reserve 250 ml (1 cup) of the cooking broth. Once the flank is cool enough to handle, cut it into 4 portions.

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   3. In a large skillet, heat 1 tablespoon oil over medium heat. Add the remaining white onion, remaining scallions, and remaining garlic. Sauté for 3 to 4 minutes until fragrant.

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   4. Add the tomato, cumin, annatto or paprika, the remaining salt, and the remaining black pepper. Cook for 8 minutes, stirring, until a thick hogao forms.

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   5. Stir in the brewed coffee, cocoa powder, panela, and 250 ml (1 cup) reserved broth. Mix well and cook over medium-low heat for 5 minutes until the sauce is glossy and lightly thickened.

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   6. Add the beef portions to the sauce and cook 10 more minutes, spooning the sauce over the meat so it absorbs the flavor.

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   7. Meanwhile, place the green plantain pieces in another pot with enough water to cover. Cook for 20 to 25 minutes until fully tender. Drain.

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   8. Mash the hot green plantain with the butter and warm milk until you get a rustic mash. Adjust with a pinch of salt and, if needed, add 1 or 2 extra tablespoons of hot plantain cooking water to loosen the texture.

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   9. In a medium skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sweet corn and cook for 3 minutes. Add half of the cilantro and sauté 1 minute more. Remove from the heat and toss with the lime juice and some of the cooked scallions if you want a more integrated salad.

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    10. Serve a base of green plantain mash, place the beef with plenty of coffee-cacao sauce on top or alongside, and finish with the warm sweet corn salad and the remaining fresh cilantro.

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    11. If you want to keep the dish warm before serving, you can place it covered in a preheated oven at 120 °C / 250 °F for up to 10 minutes, without letting the sauce boil.