Colombian Flank Pot Roast in Sour Orange and Panela Sauce with Arracacha Mash and Warm Sweet Corn Salad

Instructions

1. 1

   Preheat the oven to 325°F / 160°C.

2. 2

   Season the beef flank pot roast with 8 g salt and black pepper on both sides.

3. 3

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

4. 4

   In the same pot, add the remaining vegetable oil. Add 120 g white onion, 70 g scallions, and all of the tomato. Cook for 6 minutes until softened.

5. 5

   Stir in the garlic, ground cumin, and annatto or paprika. Cook 1 more minute, stirring, to build a fragrant hogao base.

6. 6

   Pour in the beef broth, 120 ml (1/2 cup) of the sour orange juice, the grated panela, and the bay leaves. Mix well and return the beef to the pot.

7. 7

   Once the liquid starts to simmer gently, cover the pot and transfer it to the oven at 325°F / 160°C for 2 hours, or until the meat is very tender.

8. 8

   Meanwhile, cook the arracacha in a pot with enough water and 2 g salt for 25 to 30 minutes, until soft. Drain well.

9. 9

   Mash the hot arracacha with the butter and milk until smooth. Adjust with 1 g salt and keep warm.

10. 10

    For the warm salad, heat a skillet over medium heat with any leftover juices from the pot or an extra teaspoon of oil if needed. Add the sweet corn, remaining white onion, and remaining scallions. Cook for 4 to 5 minutes.

11. 11

    Add the vinegar and cook 1 minute more. Remove from the heat, add the fresh cilantro and a pinch of salt, and toss together.

12. 12

    Remove the beef from the oven and transfer it to a board. If you want a thicker sauce, boil the cooking liquid uncovered over medium heat for 8 to 10 minutes.

13. 13

    Add the remaining sour orange juice to the sauce and cook 2 more minutes to brighten the flavor. Taste and adjust with the remaining salt if needed.

14. 14

    Slice the beef into portions. Serve over arracacha mash, spoon the sour orange and panela sauce over the top, and finish with the warm sweet corn salad on the side.