Colombian Flank Pot Roast in Dark Beer and Plum Sauce with Arracacha Mash and Warm Cabbage Salad

Instructions

1. 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

   2. In a wide pot or heavy casserole, heat 15 ml (1 tbsp) of vegetable oil over medium-high heat. Brown the beef for 4 to 5 minutes per side until nicely colored. Remove and set aside.

3. 3

   3. In the same pot, add the white parts of the scallions, the white onion, and the garlic. Cook for 3 minutes over medium heat. Add the plum tomatoes, ground cumin, and annatto or paprika, and cook for 6 to 8 minutes, stirring, until a thick hogao forms.

4. 4

   4. Stir in the dark beer, beef broth, prunes, grated panela, bay leaves, and the remaining 4 g (3/4 tsp) salt. Mix well and let it come to a gentle boil for 2 minutes.

5. 5

   5. Return the beef to the pot, cover, and cook over low heat for 1 hour and 45 minutes, turning halfway through, until very tender. If you prefer the oven, transfer the covered pot to a preheated oven at 325°F / 160°C for the same amount of time.

6. 6

   6. Meanwhile, place the arracacha in a pot with enough water and a pinch of salt. Cook for 20 to 25 minutes until very soft. Drain well.

7. 7

   7. Mash the hot arracacha with the butter and hot milk until smooth. Adjust salt to taste and keep warm over very low heat or covered.

8. 8

   8. In a large skillet, heat the remaining 15 ml (1 tbsp) vegetable oil over medium heat. Add the green cabbage and cook for 3 minutes. Stir in the green parts of the scallions and sauté for 2 more minutes. Add the lime juice and half of the fresh cilantro, mix, and remove from the heat.

9. 9

   9. When the beef is ready, remove it from the sauce and slice into portions. Discard the bay leaves. If you want a thicker sauce, simmer it uncovered for 5 to 8 minutes over medium heat until slightly reduced.

10. 10

    10. Serve a base of arracacha mash, top with the beef, spoon over the dark beer and plum sauce, and add the warm cabbage salad on the side. Finish with the remaining fresh cilantro.