Colombian Flank Pot Roast in Coffee-Cane Sauce with Arracacha Mash and Warm Cabbage-Chontaduro Salad

Colombian Food

Intermediate

Colombian Flank Pot Roast in Coffee-Cane Sauce with Arracacha Mash and Warm Cabbage-Chontaduro Salad

Name: Colombian Flank Pot Roast in Coffee-Cane Sauce with Arracacha Mash and Warm Cabbage-Chontaduro Salad
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 4
Cuisine: Colombiana
Ingredients: 2 lb beef flank pot roast; 1 1/2 tsp salt; 1 tsp black pepper; 2 tbsp vegetable oil; 1 cup scallions; 1 cup white onion; 4 cloves garlic; 2 cups ripe tomato; 1 tsp ground cumin; 1/2 tsp annatto powder; 1 cup strong black coffee; 2 cups beef stock; 3 tbsp grated panela; 1 tbsp cane vinegar; 1 leaf bay leaf; 1 1/2 lb arracacha; 2 tbsp butter; 1/2 cup milk; 4 cups green cabbage; 1 cup cooked peach palm fruit; 1/4 cup fresh cilantro; 2 tbsp lime juice

An original Colombian-inspired recipe featuring slow-cooked flank pot roast until fork-tender, glazed in a glossy mild coffee, panela, and hogao sauce. It is served with creamy arracacha mash and a warm cabbage, chontaduro, and lime salad for contrast and color.

30 minPrep

150 minCook

180 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g beef flank pot roast (en a piece)
8 g salt (divided)
3 g black pepper (freshly ground)
30 ml vegetable oil (divided)
120 g scallions (chopped fina)
150 g white onion (chopped fina)
12 g garlic (chopped)
300 g ripe tomato (pelado and chopped)
2 g ground cumin
1 g annatto powder
240 ml strong black coffee (without sugar)
500 ml beef stock
35 g grated panela
15 ml cane vinegar
1 unit bay leaf
700 g arracacha (pelada and en trozos)
30 g butter
120 ml milk (hot)
250 g green cabbage (in strips finas)
160 g cooked peach palm fruit (diced small)
12 g fresh cilantro (chopped)
30 ml lime juice

Nutrition facts

per serving

596 kcal

Calories

39 g

Protein

34 g

Carbs

31 g

Fat

6 g

Fiber

28 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

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.
2
2. In a wide pot or Dutch oven, heat 15 ml (1 tbsp) of the vegetable oil over medium-high heat. Brown the beef on both sides for 4 to 5 minutes per side. Remove and set aside.
3
3. In the same pot, add the remaining vegetable oil. Add the scallions, white onion, and garlic. Sauté for 4 minutes until fragrant.
4
4. Add the ripe tomato, ground cumin, annatto powder, and bay leaf. Cook for 6 to 8 minutes, stirring, until a thick hogao forms.
5
5. Pour in the strong black coffee, beef stock, grated panela, and cane vinegar. Mix well and return the beef to the pot. The liquid should cover at least three-quarters of the meat.
6
6. When it reaches a gentle simmer, cover and cook over low heat for 2 to 2 1/4 hours, until the meat is very tender. If using the oven, cook covered at 325°F / 160°C for the same amount of time.
7
7. Meanwhile, cook the arracacha in water with a pinch of the remaining salt for 20 to 25 minutes, until very soft. Drain well.
8
8. Mash the hot arracacha with the butter, warm milk, and 2 g (1/4 tsp) salt until smooth and creamy. Keep warm.
9
9. In a large skillet, place the green cabbage with 2 to 3 tablespoons of the meat cooking liquid and cook for 3 minutes over medium heat so it softens slightly without losing texture.
10
10. Add the cooked peach palm fruit, fresh cilantro, lime juice, and the remaining salt to the cabbage. Toss for 1 minute more and remove from the heat to make a warm salad.
11
11. Remove the beef from the pot and, if you want a more concentrated sauce, boil the liquid uncovered for 5 to 8 minutes until slightly thickened. Discard the bay leaf.
12
12. Slice or shred the beef and serve it over or beside the arracacha mash. Spoon over the coffee-cane sauce and serve with the warm cabbage and peach palm salad.

Chef tips

For an even silkier texture, let the meat rest in the sauce for 10 minutes before serving. If the coffee tastes too bold, balance it with 1 extra teaspoon of panela.

Substitutions

You can replace arracacha with cassava or yellow creamer potatoes for the mash. If peach palm fruit is unavailable, use diced cooked carrot to keep a sweet, firm contrast.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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