Colombian Flank Pot Roast in Tart Guava Sauce with Malanga Mash and Cucumber-Onion Salad

Instructions

1. 1

   1. Season the beef flank pot roast all over with 6 g (about 1 tsp) of the salt and the black pepper. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot or Dutch oven over medium-high heat. Add the vegetable oil and brown the beef for 4 to 5 minutes per side until well colored. Remove and set aside.

3. 3

   3. In the same pot, add the white onion, scallions, and garlic. Cook for 4 minutes, stirring, until softened. Add the tomato, ground cumin, and annatto, and cook 5 minutes more until a thick base forms.

4. 4

   4. Pour in the hot beef broth or water and scrape the bottom of the pot to release the browned bits. Return the beef to the pot, cover, and cook over low heat for 2 hours to 2 hours 15 minutes, until very tender. If using the oven, cook covered at 325°F / 165°C for the same amount of time.

5. 5

   5. Meanwhile, cook the malanga in a pot of water with a pinch of salt for 25 to 30 minutes, until very soft. Drain and mash with the butter, warm milk, and 2 g salt (about 1/3 tsp) until smooth. Keep warm.

6. 6

   6. For the salad, combine the cucumber, red onion, lime juice, olive oil, and 2 g salt (about 1/3 tsp). Let it sit for 10 minutes to lightly marinate.

7. 7

   7. When the beef is tender, remove it from the pot and cut it into thick portions or shred it into large pieces. Strain or blend the cooking sauce if you want a smoother texture.

8. 8

   8. Return the sauce to the pot and add the tart guava pulp, grated panela, and cane vinegar. Cook over medium heat for 8 to 10 minutes, stirring, until the sauce thickens and turns glossy. Adjust the salt if needed.

9. 9

   9. Return the beef to the sauce so it is well coated and cook 3 minutes more. Turn off the heat and add the chopped cilantro.

10. 10

    10. Serve a generous base of malanga mash, top with the beef and plenty of tart guava sauce, and finish with the cucumber-onion salad on the side.