Golden Flank in Tree Tomato Sauce with Creole Potatoes and Cilantro Hogao

Name: Golden Flank in Tree Tomato Sauce with Creole Potatoes and Cilantro Hogao
Prep time: 25 min
Cook time: 100 min
Total time: 125 min
Yield: 4
Cuisine: Colombiana
Ingredients: 2 lb beef flank; 1.3 lb creole potatoes; 10.5 oz tree tomatoes; 1 1/2 cups red tomato; 1 cup scallions; 1 cup white onion; 6 cloves garlic; 1/2 cup fresh cilantro; 1 tsp ground cumin; 1 tsp ground annatto; 2 tbsp grated panela; 1 tbsp apple cider vinegar; 3 cups beef broth; 3 tbsp vegetable oil; 1 tbsp butter; 1 leaf bay leaf; 1 1/2 tsp salt; 1 tsp black pepper

An original dish inspired by Colombian flavors: flank beef slowly cooked until tender, then seared and glazed with a sweet-tangy tree tomato sauce, served with sautéed creole potatoes and a fresh cilantro hogao. Comforting, homey, and full of Colombian character.

25 minPrep

100 minCook

125 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g beef flank (en a sola piece)
600 g creole potatoes (lavadas and partidas por the mitad si son large)
300 g tree tomatoes (approx. 4 units, peladas and chopped)
240 g red tomato (chopped diced small)
120 g scallions (finely chopped)
150 g white onion (en plumas finas)
18 g garlic (chopped)
20 g fresh cilantro (chopped)
2 g ground cumin
2 g ground annatto
25 g grated panela
15 ml apple cider vinegar
750 ml beef broth (unsalted or low sodium)
45 ml vegetable oil
14 g butter
1 unit bay leaf
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

498 kcal

Calories

35 g

Protein

24 g

Carbs

28 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the beef flank with 1 teaspoon salt, black pepper, half of the cumin, and 2 chopped garlic cloves. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. In a large pot, heat 1 tablespoon oil over medium heat. Brown the flank for 3 to 4 minutes per side. Add the beef broth, bay leaf, and white onion. Once it comes to a boil, reduce the heat, cover, and cook for 75 minutes, or until the meat is tender.
3
3. Meanwhile, cook the creole potatoes in water with a pinch of salt for 12 to 15 minutes, until tender but not falling apart. Drain and set aside.
4
4. For the sauce, place the chopped tree tomatoes in a small saucepan with 60 ml (1/4 cup) of cooking liquid or clean water. Cook over medium heat for 8 minutes until softened. Blend or mash with 1 tablespoon panela and the apple cider vinegar until you get a rustic sauce.
5
5. In a skillet, heat 1 tablespoon oil over medium heat. Sauté half of the scallions, 2 garlic cloves, and the red tomato for 5 minutes. Add the tree tomato sauce, the remaining cumin, the annatto, and a pinch of salt. Cook 8 more minutes until slightly thickened.
6
6. Remove the flank from the pot and cut it into portions. Strain and reserve 120 ml (1/2 cup) of the cooking liquid. In a large oven-safe skillet or baking dish, preheat the oven to 220 °C / 425 °F if you want a deeper golden finish.
7
7. Heat 1 tablespoon oil and the butter in a large skillet over medium-high heat. Sear the flank portions for 2 minutes per side. Add 120 ml (1/2 cup) of the reserved cooking liquid and the tree tomato sauce. Cook for 4 minutes, spooning the sauce over the meat. For extra color, transfer the skillet or baking dish to the oven for 8 minutes at 220 °C / 425 °F.
8
8. For the cilantro hogao, heat the remaining tablespoon of oil in another skillet over medium heat. Sauté the remaining scallions and 2 garlic cloves for 2 minutes. Add the cilantro, a pinch of salt, and 2 tablespoons of the reserved cooking liquid. Cook for just 1 minute to keep the color fresh.
9
9. Add the cooked creole potatoes to the cilantro hogao skillet and toss for 3 minutes so they absorb the flavors well.
10
10. Serve the golden flank with plenty of tree tomato sauce, alongside the creole potatoes in cilantro hogao, and finish with a little extra cilantro if desired.

Chef tips

To peel tree tomatoes easily, score the skin lightly and dip them in hot water for 30 seconds before removing it. If the flank is still firm at the 75-minute mark, cook it 10 to 15 minutes longer until tender.

Substitutions

You can use flank steak or eye of round if beef flank cut is unavailable, though the texture will change slightly. Creole potatoes can be replaced with small yellow potatoes. If you do not have panela, use brown sugar in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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