Colombian Flank Pot Roast in Tart Guava Sauce with Malanga Mash and Warm Green Bean Salad

Colombian Food

Intermediate

Colombian Flank Pot Roast in Tart Guava Sauce with Malanga Mash and Warm Green Bean Salad

Name: Colombian Flank Pot Roast in Tart Guava Sauce with Malanga Mash and Warm Green Bean Salad
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 6
Cuisine: colombiana
Ingredients: 2.6 lb beef flank pot roast; 1 3/4 tsp salt; 1 tsp black pepper; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 1/4 cups white onion; 1 cup scallions; 6 cloves garlic; 1 1/2 cups ripe tomato; 1 cup red bell pepper; 1 tsp ground annatto; 3 cups beef stock; 3/4 cup tart guava pulp; 3 tbsp grated panela; 1 tbsp cane vinegar; 2 leaves bay leaves; 2 lb malanga root; 3 tbsp butter; 1/2 cup milk; 10.5 oz green beans; 1/2 cup red onion; 2 tbsp lime juice; 1/4 cup fresh cilantro

An original Colombian-inspired dish featuring flank pot roast slow-cooked until tender, then glazed in a bright tart guava, panela, and spiced hogao sauce. It is served with silky malanga mash and a warm green bean, red onion, and lime salad.

30 minPrep

150 minCook

180 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1200 g beef flank pot roast (en a piece)
10 g salt (divided)
4 g black pepper (freshly ground)
3 g ground cumin
30 ml vegetable oil (divided)
180 g white onion (chopped finely)
80 g scallions (chopped)
18 g garlic (chopped)
300 g ripe tomato (chopped)
120 g red bell pepper (chopped diced small)
2 g ground annatto
750 ml beef stock (unsalted or low sodium)
220 g tart guava pulp (colada si tiene semillas)
35 g grated panela
15 ml cane vinegar
2 unit bay leaves
900 g malanga root (pelada and en trozos)
40 g butter
120 ml milk (hot)
300 g green beans (without puntas and cut en mitades)
80 g red onion (en pluma fina)
30 ml lime juice (freshly squeezed)
12 g fresh cilantro (chopped)

Nutrition facts

per serving

498 kcal

Calories

37 g

Protein

28 g

Carbs

26 g

Fat

5 g

Fiber

23 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 6 g salt, black pepper, and ground cumin. Let it rest for 15 minutes while you prepare the vegetables.
2
2. Heat a large heavy pot or oven-safe Dutch oven over medium-high heat with 15 ml (1 tbsp) vegetable oil. Sear the beef on both sides for 4 to 5 minutes per side until browned. Remove and set aside.
3
3. In the same pot, add the remaining 15 ml (1 tbsp) vegetable oil. Cook the white onion, scallions, garlic, tomato, and red bell pepper for 8 minutes, stirring, until a thick hogao forms. Add the ground annatto and cook 1 minute more.
4
4. Stir in the beef stock, tart guava pulp, grated panela, cane vinegar, and bay leaves. Mix well and return the beef to the pot.
5
5. When the liquid reaches a gentle simmer, cover and cook over low heat for 2 hours to 2 hours 15 minutes, or until the meat is very tender. For oven cooking, place the covered pot in a 325°F / 165°C oven for the same amount of time.
6
6. Meanwhile, cook the malanga in enough water with 2 g salt for 20 to 25 minutes, until very tender. Drain well.
7
7. Mash the hot malanga with the butter and hot milk until smooth. Adjust with the remaining 1 g salt if needed. Keep warm.
8
8. Cook the green beans in boiling water for 4 to 5 minutes until tender-crisp. Drain and immediately toss with the red onion, lime juice, fresh cilantro, and 1 g salt.
9
9. When the beef is ready, remove it from the sauce and slice or portion it. Discard the bay leaves. Boil the sauce uncovered for 8 to 10 minutes until slightly thickened and glossy, then spoon some over the meat.
10
10. Serve a bed of malanga mash, top with the beef and tart guava sauce, and finish with the warm green bean salad on the side.
11
11. If you want to reheat before serving, warm it over low heat or in a 300°F / 150°C oven for 10 to 15 minutes, adding a little sauce to keep the meat moist.

Chef tips

For a smoother sauce, blend the braising mixture before reducing it at the end. If the tart guava is very sharp, balance it with 1 extra teaspoon of panela. Always slice the beef against the grain for a more tender texture.

Substitutions

Malanga can be replaced with yam or arracacha in the same proportion. If tart guava is unavailable, use pink guava plus 1 extra tablespoon of cane vinegar. Beef brisket can replace flank pot roast for a similar braise.

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
View on Amazon
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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