Beef Ribs in Passion Fruit Chili Sauce with Soft Yuca Cake and Cucumber Radish Salad

Instructions

1. 1

   1. Season the beef ribs with 6 g (1 tsp) salt and the black pepper. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a heavy pot over medium-high heat and add the achiote oil. Brown the beef ribs on all sides for 8 to 10 minutes. Remove and set aside.

3. 3

   3. In the same pot, add 120 g (about 3/4 cup) of the red onion and cook for 3 minutes. Stir in the garlic, ground cumin, and mild red chili; cook 2 minutes more, stirring so nothing burns.

4. 4

   4. Pour in the passion fruit pulp and beef stock, mix well, and return the ribs to the pot. Add half of the chopped cilantro. Once it reaches a gentle boil, lower the heat, cover, and cook for 1 hour 45 minutes to 2 hours, until the meat is tender. Stir occasionally.

5. 5

   5. Meanwhile, place the yuca in a pot with enough water and a pinch of salt. Cook for 25 to 30 minutes until very soft. Drain well, remove the fibrous cores, and mash until you have a thick puree.

6. 6

   6. Mix the mashed yuca with the fresh cheese, egg, butter, and 2 g (1/4 tsp) salt until a uniform dough forms.

7. 7

   7. Preheat the oven to 200°C / 400°F. Lightly grease a small round pan or oven-safe skillet. Spread the yuca mixture into a 2 to 3 cm (about 1 inch) layer and bake for 20 to 25 minutes, until the surface is golden around the edges.

8. 8

   8. For the salad, combine the cucumber, radish, and remaining red onion in a bowl. Add the lime juice, vegetable oil, sugar, and 2 g (1/4 tsp) salt. Toss well and let stand for 10 minutes.

9. 9

   9. Once the ribs are tender, uncover the pot and cook for 10 to 15 minutes more over medium heat to reduce the passion fruit sauce until glossy and slightly thickened. Adjust with the remaining salt if needed. Stir in the rest of the cilantro at the end.

10. 10

    10. Cut the soft yuca cake into portions. Serve the beef ribs with plenty of passion fruit sauce, add the warm yuca cake on the side, and finish with the cucumber and radish salad.