Colombian Flank Pot Roast in Guava-Cumin Sauce with Soft Cassava Cake and Watercress Salad

Instructions

1. 1

   Season the beef flank pot roast with 4 g (3/4 tsp) salt, black pepper, and 2 g (3/4 tsp) ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   Heat 15 ml (1 tbsp) vegetable oil in a heavy pot over medium-high heat. Sear the beef for 4 to 5 minutes per side until well browned. Remove and reserve.

3. 3

   In the same pot, add the remaining 15 ml (1 tbsp) oil. Cook the white onion, scallions, and garlic for 3 minutes over medium heat until fragrant. Add the chopped tomato and cook 5 more minutes, stirring, until it breaks down.

4. 4

   Add the guava paste, 720 ml (3 cups) water, apple cider vinegar, bay leaves, the remaining 2 g (3/4 tsp) cumin, and the remaining 4 g (3/4 tsp) salt. Stir until the guava paste starts dissolving.

5. 5

   Return the beef to the pot, making sure it is partially submerged. Cover and cook over low heat for 1 hour 30 minutes to 1 hour 45 minutes, turning halfway through, until very tender. If needed, add a little more water during cooking.

6. 6

   Meanwhile, place the cassava in a saucepan with enough water to cover. Cook over medium heat for 25 to 30 minutes until very soft. Drain well and remove any fibrous cores.

7. 7

   Preheat the oven to 375°F (190°C). Grease a medium baking dish lightly with butter.

8. 8

   Mash the hot cassava until smooth. Mix in the fresh cheese, melted butter, egg, and milk until you get a thick but spreadable dough. Spread into the greased dish in an even layer.

9. 9

   Bake the cassava cake at 375°F (190°C) for 25 to 30 minutes, until lightly golden on top and set in the center. Let it rest 5 minutes before cutting.

10. 10

    For the salad, toss the watercress, red onion, lime juice, and grated panela in a bowl. Mix gently just before serving so the leaves stay fresh.

11. 11

    When the beef is tender, remove it from the pot and slice it. Simmer the sauce uncovered for 5 to 8 minutes over medium heat until slightly thickened. Return the sliced beef to the sauce and coat well.

12. 12

    Serve the beef with plenty of guava-cumin sauce, a portion of baked cassava cake, and the watercress salad on the side.