Colombian Flank Pot Roast in Tree Tomato and Scallion Sauce with Tender Sweet Corn Arepas

Instructions

1. 1

   Season the beef flank pot roast with 8 g (1 1/3 tsp) of the salt and the black pepper. Let it rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   In a wide pot, heat the vegetable oil over medium-high heat. Sear the beef for 4 to 5 minutes per side until well browned. Remove and set aside.

3. 3

   In the same pot, add the white onion, the white part of the scallions, and the garlic. Cook for 4 minutes, stirring. Add the cumin and annatto powder and cook 30 seconds more.

4. 4

   Add the chopped tomato, tree tomato, grated panela, vinegar, and bay leaf. Cook for 5 minutes until the tomatoes soften and release their juices.

5. 5

   Return the beef to the pot and add the hot beef stock or water. Once it reaches a gentle boil, cover, reduce the heat, and cook for 2 to 2 hours and 15 minutes, until the meat is very tender. If you prefer the oven, transfer the covered pot to 325 °F / 165 °C for the same amount of time.

6. 6

   Remove the beef and keep it covered. Discard the bay leaf. Blend the sauce with the vegetables until thick and smooth, then return it to the pot.

7. 7

   Slice the beef into portions or thick pieces. Return the meat to the sauce, add the green part of the scallions, and cook over low heat for 10 minutes so the flavors meld. Adjust with the remaining 4 g (2/3 tsp) salt if needed.

8. 8

   For the arepas, blend the sweet corn with the warm milk until you get a coarse mixture. Transfer it to a bowl and mix with the pre-cooked yellow cornmeal, melted butter, baking powder, and half of the cheese. Let it rest for 5 minutes.

9. 9

   Shape the dough into 6 medium arepas. Cook them on a nonstick skillet or griddle over medium heat for 4 to 5 minutes per side until golden and cooked through. If you want to finish them in the oven, bake them for 8 minutes at 375 °F / 190 °C.

10. 10

    Serve the beef hot with plenty of sauce, sprinkle the fresh cilantro on top, and accompany with the tender arepas and the remaining cheese.