Colombian Flank Pot Roast in Tamarillo-Cumin Sauce with Tender Yuca-Corn Cake

Instructions

1. 1

   1. Season the beef flank pot roast with 8 g (1 1/3 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 large pot over medium-high heat with the annatto or annatto-infused oil. Brown the beef 4 to 5 minutes per side until well colored. Remove it briefly.

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   3. In the same pot, add the scallions, white onion, and garlic. Cook for 4 minutes until softened. Stir in the chopped tomato and cook 5 more minutes to form a thick hogao-style base.

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   4. Add the chopped tamarillo, remaining ground cumin, 4 g (2/3 tsp) salt, and 1000 ml (4.25 cups) water. Mix well and return the beef to the pot.

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   5. Once it comes to a boil, reduce to medium-low heat, cover, and cook for 90 to 100 minutes, turning the meat halfway through, until very tender. If the liquid reduces too much, add a little more water. The sauce should be lightly thickened at the end.

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   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 tender. Drain, remove the fibrous core, and mash while still hot.

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   7. Mix the mashed yuca with the sweet corn kernels, queso costeño, eggs, precooked yellow cornmeal, and melted butter until you have a thick, even mixture.

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   8. Heat a large nonstick or cast-iron skillet over medium heat with the vegetable oil. Spread the yuca-corn mixture into a 2 to 3 cm / 3/4 to 1 1/4 inch thick layer, cover, and cook for 8 to 10 minutes until the bottom is golden.

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   9. Flip the cake using a plate or flat lid and cook the other side for 6 to 8 minutes more until firm and golden. If you prefer to finish it in the oven, transfer it to a preheated oven at 375°F / 190°C for 10 minutes.

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    10. Remove the beef from the sauce and slice it into portions or thick strips. If you want a smoother sauce, mash some of the tamarillo pieces in the pot and cook 3 additional minutes.

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    11. Return the meat to the sauce, add the fresh cilantro, and cook 2 more minutes to bring the flavors together.

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    12. Serve the beef generously covered with the tamarillo sauce alongside wedges of the tender yuca-corn cake. If desired, let the meat rest for 5 minutes on banana leaves or parchment before slicing to keep it juicy.