Colombian Flank Pot Roast in Lulo-Comino Sauce with Arracacha Mash and Cucumber Salad

Instructions

1. 1

   1. Season the beef flank pot roast with 4 g (3/4 tsp) salt, black pepper, and 2 g (1/2 tsp) ground cumin. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot over medium-high heat and add the vegetable oil. Brown the beef for 4 to 5 minutes per side until deeply colored. Remove and set aside.

3. 3

   3. In the same pot, add the scallions, white onion, and garlic. Cook for 3 minutes, stirring, until softened. Add the tomato and cook 5 more minutes until a thick sofrito forms.

4. 4

   4. Add the lulo pulp, beef broth, panela, bay leaves, the remaining 4 g (3/4 tsp) salt, and the remaining 1 g (1/2 tsp) cumin. Stir well and return the beef to the pot.

5. 5

   5. Once the liquid reaches a gentle boil, lower the heat, cover, and cook for 2 to 2 hours 15 minutes, or until the meat is very tender. If using the oven, cover the pot and cook at 325°F (160°C) for the same amount of time.

6. 6

   6. While the meat cooks, place the arracacha in a pot with enough water to cover and a pinch of salt. Cook for 20 to 25 minutes until very soft. Drain well.

7. 7

   7. Mash the hot arracacha with the butter and hot milk until smooth. Adjust salt to taste and keep warm.

8. 8

   8. For the salad, combine the cucumber, red onion, cilantro, lime juice, olive oil, and a pinch of salt. Let it rest for 10 minutes so the flavors meld.

9. 9

   9. Remove the beef from the pot and slice it into portions or thick strips, always against the grain. If the sauce is too thin, boil it uncovered for 5 to 8 minutes until slightly thickened. Return the meat to the sauce to coat.

10. 10

    10. Serve a base of arracacha mash, top with the beef and plenty of lulo-cumin sauce, and add the fresh cucumber salad on the side.

11. 11

    11. If reheating, warm over low heat until the center reaches at least 165°F (74°C) before serving again.