Puerto Rican Braised Beef with Quenepas, Pumpkin, and Garlic Yuca Tostones

Instructions

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   1. Season the beef with 1 teaspoon salt, black pepper, dried oregano, and ground cumin. Mix well and let it rest for 10 minutes while you prepare the vegetables.

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   2. Heat a heavy pot or Dutch oven over medium-high heat for 2 minutes. Add 2 tablespoons olive oil and brown the beef in batches for 6 to 8 minutes per batch, until deeply browned. Remove the beef and set aside.

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   3. In the same pot, reduce to medium heat and add the remaining 1 tablespoon olive oil, onion, cubanelle pepper, 6 chopped garlic cloves, culantro, and cilantro. Cook for 4 to 5 minutes, stirring, until the onion softens.

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   4. Add the tomato paste and cook for 1 minute. Stir in the crushed tomato, beef broth, green olives, capers, bay leaf, and the remaining 1/2 teaspoon salt. Return the beef to the pot and mix well.

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   5. Once it reaches a gentle boil, reduce to low heat, partially cover, and cook for 50 to 55 minutes, stirring occasionally, until the beef is almost tender.

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   6. Add the pumpkin and quenepas to the stew. Cook uncovered for 20 more minutes over low heat, until the pumpkin is tender and the sauce thickens. Stir in the apple cider vinegar during the last 2 minutes and remove the bay leaf.

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   7. While the stew cooks, place the yuca in a large pot with the water and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes until the yuca is tender and can be pierced with a knife. Drain and remove the tough inner fiber from each piece.

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   8. Lightly mash 2 crushed garlic cloves with the garlic powder and mix with the hot yuca. Form thick disks about 2 inches / 5 cm wide by pressing each piece of yuca.

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   9. Heat the vegetable oil in a deep skillet or saucepan to 350 °F / 175 °C. Fry the yuca disks for 3 to 4 minutes until golden on the outside. Drain on paper towels and season with an extra pinch of salt if desired.

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    10. Serve the hot braised beef with plenty of sauce, pumpkin, and quenepas, alongside the freshly made garlic yuca tostones.

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    11. If you want to reheat the full dish, warm it in a pot over medium-low heat until hot throughout, or in the oven at 325 °F / 165 °C covered for 15 to 20 minutes; reheat the tostones separately at 375 °F / 190 °C for 6 to 8 minutes to restore their texture.