Colombian flank stew in coffee-panela sauce with yuca cakes and warm sweet corn salad

Instructions

1. 1

   1. Season the flank steak with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the cumin, and half of the garlic. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large pot over medium-high heat. Add 15 ml (1 tbsp) oil and brown the beef 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, the tomatoes, the remaining garlic, and the annatto. Cook for 5 minutes until a thick, fragrant hogao forms.

4. 4

   4. Stir in the coffee, panela, and beef broth. Mix well, return the beef to the pot, cover, and cook over low heat for 90 minutes, or until very tender. If using the oven, cook covered at 325°F / 165°C for about the same amount of time.

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   5. Meanwhile, cook the yuca in water with a pinch of salt for 25 to 30 minutes until very soft. Drain, remove the fibrous core if needed, and mash until smooth.

6. 6

   6. Mix the hot yuca with the salty fresh cheese, cornstarch, 2 g (1/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Shape into 8 small compact cakes.

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   7. Heat a skillet over medium heat with 15 ml (1 tbsp) oil. Brown the yuca cakes for 3 to 4 minutes per side until crisp outside. Keep warm.

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   8. In another skillet, melt the butter over medium heat. Add the sweet corn, red bell pepper, and the remaining scallions. Cook for 4 to 5 minutes until the corn looks glossy and the pepper is just tender.

9. 9

   9. Add the fresh cilantro, lime juice, and 2 g (1/4 tsp) salt to the warm corn salad. Toss and turn off the heat.

10. 10

    10. When the beef is ready, remove it from the sauce and slice into portions or shred into large pieces. Boil the sauce uncovered for 5 to 8 minutes if you want it slightly thicker, then adjust salt and pepper.

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    11. Serve the beef covered with the coffee-panela sauce, alongside the yuca cakes, and finish with the warm corn salad on the side.