Colombian Flank Pot Roast in Cane Syrup and Thyme Sauce with Arracacha Mash and Toasted Corn

Instructions

1. 1

   1. Season the beef flank pot roast with 4 g of the salt, black pepper, and ground cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the beef on both sides for 4 to 5 minutes per side, until a deep crust forms. Remove and set aside.

3. 3

   3. In the same pot, add the white onion, scallions, and garlic. Cook for 4 minutes over medium heat, stirring, until fragrant and slightly translucent.

4. 4

   4. Stir in the chopped tomato, fresh thyme, bay leaf, and grated panela. Cook 5 minutes more, lightly pressing the tomato to create a sauce base.

5. 5

   5. Return the beef to the pot and add the beef broth. The liquid should come at least two-thirds up the meat. Once it reaches a gentle boil, reduce to very low heat, cover, and cook for 2 hours to 2 hours 15 minutes, until the meat is very tender.

6. 6

   6. While the beef cooks, place the arracacha in a medium pot with enough water to cover it and a pinch of the remaining salt. Cook over medium heat for 20 to 25 minutes, until completely tender.

7. 7

   7. Drain the arracacha and mash it while hot with the butter and warm milk. Add 4 g salt, or to taste, and mix until smooth and creamy. Keep warm.

8. 8

   8. In a dry skillet over medium heat, toast the sweet corn kernels for 5 to 7 minutes, stirring occasionally, until they develop golden spots. Add the lime juice and half of the chopped cilantro, mix, and set aside.

9. 9

   9. When the beef is tender, remove it carefully. If the sauce is too thin, simmer the pot uncovered for 8 to 10 minutes over medium heat until slightly thickened. Taste and adjust with the remaining salt if needed. Discard the bay leaf.

10. 10

    10. Slice the beef into portions. Serve a bed of arracacha mash, place the beef on top, and spoon over the cane syrup and thyme sauce. Finish with the toasted corn and the remaining fresh cilantro.

11. 11

    11. If you want to reheat the dish in the oven, place the beef with its sauce in a covered baking dish and warm at 325 °F / 160 °C for 15 to 20 minutes, until heated through.