Colombian Flank Pot Roast in Tree Tomato and Scallion Sauce with Smoky Arracacha Mash

Instructions

1. 1

   Preheat the oven to 325°F / 165°C.

2. 2

   Season the beef flank pot roast with 6 g of salt, black pepper, and 1/2 teaspoon of the ground cumin.

3. 3

   Heat the 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 white onion, half of the scallions, and the garlic. Cook for 4 minutes until softened.

5. 5

   Add the plum tomatoes, tree tomatoes, grated panela, the remaining 1/2 teaspoon ground cumin, annatto powder, and bay leaves. Cook for 5 minutes, stirring, until a juicy sauce base forms.

6. 6

   Pour in the beef broth and scrape the bottom of the pot to release the browned bits. Return the beef to the pot.

7. 7

   Cover the pot and bake at 325°F / 165°C for 1 hour and 30 minutes, or until the meat is very tender and easy to slice.

8. 8

   Meanwhile, place the arracacha in a pot with enough water and 4 g of salt. Cook over medium heat for 25 to 30 minutes until very soft.

9. 9

   Drain the arracacha and mash it while hot with the butter and hot milk until smooth. Fold in the remaining scallions and stir for 1 more minute to infuse the flavor. Adjust salt if needed.

10. 10

    Remove the beef from the oven. Discard the bay leaves and simmer the sauce for 5 more minutes on the stovetop over medium heat if you want a thicker texture.

11. 11

    Slice the beef into portions and spoon the tree tomato and scallion sauce over the top.

12. 12

    Serve each portion with smoky arracacha mash and finish with chopped flat-leaf parsley.