Cuban Beef Cazuela with Malanga, Corn, and Cilantro Mojo

Instructions

1. 1

   1. Season the beef with 6 g (1 tsp) salt, 2 g (3/4 tsp) black pepper, 3 g (1 tsp) cumin, and 1 g (1/2 tsp) oregano. Mix well and let it rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large casserole pot or heavy-bottomed pot over medium-high heat for 2 minutes. Add 30 ml (2 tbsp) olive oil and brown the beef in batches for 6 to 8 minutes per batch, until colored on several sides. Remove the beef and set aside.

3. 3

   3. In the same pot, reduce to medium heat and add the onion, green bell pepper, and 4 minced garlic cloves. Cook for 5 minutes, stirring, until the onion is translucent. Stir in the tomato paste and cook 1 minute more.

4. 4

   4. Add the crushed tomato, dry white wine, bay leaf, remaining cumin, remaining oregano, and 1 g (1/4 tsp) black pepper. Cook for 3 minutes to concentrate the sofrito.

5. 5

   5. Return the beef to the pot and pour in the beef broth. Once it reaches a gentle boil, reduce to low heat, partially cover, and cook for 60 minutes, stirring once or twice, until the meat begins to soften.

6. 6

   6. Add the malanga and cook 20 minutes more over low heat, maintaining a gentle simmer. If the liquid reduces too much, add a little hot water.

7. 7

   7. Stir in the corn kernels and cook 10 more minutes, until the malanga is tender and the beef is soft. Taste and adjust with the remaining salt if needed. Remove the bay leaf.

8. 8

   8. While the stew finishes, make the mojo: combine the cilantro, 2 finely minced garlic cloves, sour orange juice, lime juice, white vinegar, the remaining 15 ml (1 tbsp) olive oil, and the rest of the black pepper in a bowl. Stir well.

9. 9

   9. Serve the cazuela piping hot and finish each portion with a spoonful of cilantro mojo on top.

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    10. If you want to keep it warm before serving, place it covered in a 200 °F / 95 °C oven for up to 15 minutes.