Roast beef is a weekly tradition in Colombian homes. This is a simple way to cook this dish without the stove top and the mango sauce is a delicious accompaniment.
2tablespoonsdark brown sugar
6garlic cloves, minced
½teaspoonground black pepper
½teaspoonají sauce or hot pepper (optional)
1 (3-pound) rolled rump, eye of round, or top round beef roast with bones
1½cups diced sweet mango
4tablespoons chopped cilantro
1tablespoonwhite wine vinegar
⅛teaspoonground black pepper
Process cilantro, scallions, brown sugar, garlic, bay leaves, pepper, and ají or hot pepper, if using, to make a paste. Rub beef with mixture and refrigerate overnight.
PREPARE MANGO SAUCE: In a blender, purée mango, cilantro, vinegar, honey, salt, and pepper. Gradually add olive oil in a stream until blended. Set aside.
Srinkle beef with salt. Sear meat fat side down for 5 minutes, turn and sear 2 minutes on other sides. Transfer to a baking pan and keep the searing pan and juices for the sauce. Pour broth into the baking pan. Cook in a preheated 225°F oven for 2 to 3 hours, or until thermometer inserted in center of roast reads 130°F.
To finish the mango sauce, transfer it to the searing pan, place it back over medium heat and stir, scraping the bottom of the pan. Cook for 2 minutes and set aside until the roast is ready.
When the roast reaches the desired temperature, remove from the oven and the pan, cover with foil, and let rest for 30 minutes to 1 hour.
Remove the pan drippings from the baking pan. Skim off all the fat and add drippings to the mango sauce. Reheat the sauce and boil for 3 to 5 minutes.
Slice the beef and serve with the sauce. (Any leftover meat is delicious thinly sliced for sandwiches.)