Cuban Beef Cazuela with Malanga, Corn, and Mint Mojo

Instructions

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   1. In a large bowl, combine the beef with 60 ml (1/4 cup) sour orange juice, half of the garlic, 1 teaspoon cumin, the oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Marinate for 20 minutes in the refrigerator.

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   2. Heat a heavy pot or large cazuela over medium-high heat. Add 2 tablespoons olive oil and brown the beef in batches for 6 to 8 minutes, until well colored on several sides. Remove the meat and set aside.

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   3. In the same pot, add the remaining 1 tablespoon olive oil, onion, green bell pepper, and ají dulce. Cook for 5 minutes, stirring, until the vegetables soften. Stir in the tomato paste and cook 1 more minute.

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   4. Add the remaining garlic, the remaining cumin, the dry cooking wine, and the bay leaf. Cook for 2 minutes, scraping the bottom to release the browned bits.

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   5. Return the beef to the pot along with the beef broth and the remaining 60 ml (1/4 cup) sour orange juice. Once it reaches a gentle boil, lower the heat, cover partially, and cook for 60 minutes, until the beef begins to turn tender.

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   6. Add the malanga and stir gently. Continue cooking over low heat for 20 more minutes, or until the malanga is tender but not falling apart.

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   7. Stir in the sweet corn and cook 8 additional minutes. Adjust with the remaining salt and pepper to taste. The cazuela should have a short, lightly thickened broth.

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   8. Meanwhile, make the mint mojo: finely chop the mint and mix it in a small bowl with the lime juice, lime zest, and 1 tablespoon of hot broth from the cazuela. Stir well.

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   9. Remove the bay leaf. Serve the cazuela hot and finish each portion with some mint mojo spooned over the top.

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    10. If you want to hold the cazuela warm before serving, keep it covered in a 200°F (95°C) oven for up to 15 minutes.