Yuca Rosti Arepa with Panela-Shredded Beef and Warm Cabbage Salad

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the beef in a medium pot with half of the onion, half of the garlic, half of the sweet pepper, 4 g salt, 1 g black pepper, and the beef stock or water. Cover and cook over medium heat for 30 minutes, or until the beef is tender.

2. 2

   Remove the beef from the cooking liquid, let it cool for 5 minutes, and shred it with two forks. Reserve 120 ml (1/2 cup) of the cooking liquid and discard or save the rest for another use.

3. 3

   In a large skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Sauté the remaining onion, remaining garlic, remaining sweet pepper, and red bell pepper for 4 to 5 minutes. Add the cumin, oregano, grated panela, shredded beef, and the reserved 120 ml (1/2 cup) cooking liquid. Cook for 8 to 10 minutes, stirring, until juicy and lightly glossy. Adjust with 2 g salt and 1 g black pepper.

4. 4

   Meanwhile, mix the grated yuca with the pre-cooked cornmeal, the remaining 2 g salt, and the remaining 1 g black pepper. Squeeze and press the mixture with your hands until well combined.

5. 5

   Heat 15 ml (1 tbsp) vegetable oil in an oven-safe 24 to 26 cm (10-inch) nonstick skillet over medium heat. Spread the yuca mixture into the skillet, pressing to form one large, compact arepa with an even thickness. Cook for 5 minutes on the first side.

6. 6

   Using a plate, carefully flip the rosti arepa. Add the remaining 15 ml (1 tbsp) vegetable oil to the skillet, slide the arepa back in, and cook for 4 more minutes on the second side.

7. 7

   Transfer the skillet to the oven and bake the rosti arepa for 12 minutes at 200 °C / 400 °F, until firm inside and crisp around the edges.

8. 8

   In another skillet, add the cabbage with the apple cider vinegar and 2 tablespoons of the shredded beef juices. Cook over medium heat for 3 to 4 minutes, just until slightly wilted but still textured. Stir in the cilantro.

9. 9

   Serve the yuca rosti arepa on a platter. Top with the panela-shredded beef, spoon over the warm cabbage salad, and finish with the crumbled fresh white cheese.

10. 10

    Cut into 4 portions and serve immediately while the base is crisp and the topping is juicy.