Colombian Flank Pot Roast in Sour Orange and Annatto Sauce with Yuca Mash and Cucumber Salad

Instructions

1. 1

   1. Season the beef flank pot roast with 4 g (3/4 tsp) of the salt, black pepper, annatto powder, and ground cumin. Rub the whole piece well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot or pressure cooker base without the lid over medium 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, garlic, ripe tomato, and red bell pepper. Cook for 6 to 8 minutes, stirring, until a fragrant, juicy sofrito forms.

4. 4

   4. Stir in the sour orange juice, beef broth, grated panela, bay leaves, and the remaining 4 g (3/4 tsp) salt. Mix well and return the beef to the pot.

5. 5

   5. Once the liquid reaches a gentle boil, cover and cook over low heat for 1 hour 45 minutes to 2 hours, or until the meat is very tender. If you prefer the oven, transfer everything to a covered baking dish and bake at 325°F / 160°C for 2 hours to 2 hours 15 minutes. Turn the meat halfway through cooking using either method.

6. 6

   6. While the meat cooks, place the yuca in a pot with enough water and a pinch of salt. Cook for 25 to 30 minutes until very soft. Drain, remove the fibrous core if present, and mash the hot yuca with the butter and milk until you get a soft, rustic mash. Keep covered.

7. 7

   7. For the salad, combine the cucumber, red onion, fresh cilantro, lime juice, white vinegar, and a pinch of salt in a bowl. Toss and let sit for 10 minutes so the flavors can meld.

8. 8

   8. When the beef is tender, remove it from the pot and slice into portions. If the sauce is too thin, boil it uncovered for 5 to 8 minutes to reduce slightly. Return the meat to coat it well with the sauce.

9. 9

   9. Serve each portion of beef with plenty of sour orange and annatto sauce, alongside the hot yuca mash and the fresh cucumber salad.