Entree: Colombia – Llanos – Mamona (Open-fire roasted young beef from the Llanos, simply seasoned and sliced)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 20 min

Total 2 hrs 45 min

Ingredients

- 1 whole young beef shoulder, approx. 5 lb (2.3 kg)
- 4 tbsp (60 ml) annatto oil (achiote oil) or oil infused with ground annatto
- 6 garlic cloves, minced (approx. 1.5 oz / 45 g)
- 1/4 cup (60 ml) fresh lime juice
- 1/2 cup (120 ml) beer or dry white wine
- 2 tbsp (30 g) coarse salt
- 2 tsp (4 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 large white onion, sliced (approx. 8 oz / 225 g)
- 1/2 cup (120 ml) beef or chicken stock (optional, to baste)
- 1/4 cup (15 g) fresh cilantro, chopped
- 2 tbsp (30 ml) vegetable oil or lard for basting
- 2 lb (900 g) yuca (cassava), peeled and cut into 3-inch pieces, for serving
- 6 small corn arepas, warmed, for serving

Instructions

1. Combine annatto oil, minced garlic, lime juice, beer or wine, coarse salt, black pepper, and cumin in a bowl to make a marinade. Score the beef shoulder surface in a few places and rub the marinade all over, massaging into scores. Marinate at least 2 hours or overnight in the refrigerator.
2. Remove beef from refrigerator 30 minutes before cooking to come toward room temperature. Prepare a medium-hot charcoal fire or preheat a grill to medium-high; if using an oven, preheat to 375°F (190°C) and position a roasting rack over a drip pan.
3. Place sliced onion beneath the beef on the grill or in the roasting pan. Set the shoulder over the coals or on the rack and roast, basting every 20–30 minutes with reserved marinade and stock mixed with the vegetable oil, until the exterior is deeply browned and the internal temperature reaches 135–140°F (57–60°C) for medium-rare to medium, about 1.5–2 hours depending on size.
4. While the beef cooks, place yuca in salted boiling water and simmer until fork-tender, about 15–25 minutes. Drain and keep warm. Warm arepas on the grill or in a skillet until lightly charred.
5. Remove the beef and let rest 15–20 minutes on a cutting board. Slice thinly across the grain, garnish with chopped cilantro, and serve with boiled yuca and warm arepas. If desired, serve pan juices or reserved basting liquid on the side for drizzling.