Colombian Flank Pot Roast in Tart Guava and Scallion Sauce with Roasted Arracacha Mash

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Rub the beef flank pot roast with 8 g (about 1 1/3 tsp) of the salt, black pepper, and half of the ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the arracacha on a tray, toss it with 15 ml (1 tbsp) annatto oil and a pinch of salt. Roast for 30 to 35 minutes at 220 °C / 425 °F, until very tender and lightly browned around the edges.

3. 3

   3. In a wide heavy-bottomed pot, heat the remaining annatto oil over medium-high heat. Brown the beef 4 to 5 minutes per side until deeply colored. Remove and set aside.

4. 4

   4. In the same pot, sauté half of the scallions, the garlic, tomato, and red bell pepper for 6 to 8 minutes, until a fragrant sofrito forms. Add the bay leaves and the remaining cumin.

5. 5

   5. Return the beef to the pot, pour in the beef broth, and bring to a gentle boil. Cover partially and cook over low heat for 1 hour and 45 minutes, turning the meat halfway through, until fork-tender.

6. 6

   6. Remove the beef and keep it covered. Strain or blend the cooking liquid with the sofrito, depending on whether you want a rustic or smooth sauce. Return it to the pot and add the tart guava pulp, grated panela, cane vinegar, and the remaining salt. Cook for 8 to 10 minutes over medium heat until the sauce thickens slightly.

7. 7

   7. Lightly shred the beef or slice it into thick portions, then return it to the sauce for 3 to 4 minutes so it can glaze.

8. 8

   8. Transfer the roasted arracacha to a bowl and mash it with the butter, milk, and lime juice until rustic yet smooth. Fold in the remaining scallions and half of the cilantro. Adjust salt if needed.

9. 9

   9. Serve a generous bed of arracacha mash, top with the beef and plenty of tart guava sauce, and finish with the remaining fresh cilantro.