Criollo Casabe Mille-Feuille with Smoky Panela Shredded Beef, White Bean Purée, and Watercress Mandarin Salad

Instructions

1. 1

   1. Place the beef in a pot with 480 ml (2 cups) beef stock or water, half of the white onion, 2 garlic cloves, the bay leaf, and 1/2 teaspoon salt. Cook covered over medium heat for 50 minutes, or until tender enough to shred easily. If using a pressure cooker, cook for about 30 minutes. Remove, let rest for 10 minutes, and shred the beef. Reserve 120 ml (1/2 cup) of the cooking liquid.

2. 2

   2. While the beef cooks, make the white bean purée. In a medium skillet, heat 1 tablespoon annatto oil or vegetable oil over medium heat. Sauté the remaining white onion, 1 garlic clove, and half of the sweet pepper for 4 minutes until softened. Add the cooked white beans, 120 ml (1/2 cup) beef stock or water, the butter, and a pinch of salt and black pepper. Cook for 5 minutes, then blend or mash until thick and creamy. Keep warm.

3. 3

   3. In another skillet, heat 1 tablespoon annatto oil or vegetable oil over medium heat. Add the remaining garlic, the rest of the sweet pepper, the red bell pepper, and the tomato. Sauté for 5 minutes. Stir in the tomato paste, grated panela, ground cumin, smoked paprika, dried oregano, 120 ml (1/2 cup) of the reserved cooking liquid, and a pinch of salt and black pepper. Cook for 2 minutes.

4. 4

   4. Add the shredded beef to the sauce and cook for 10 to 12 minutes, stirring, until juicy and lightly glazed. Adjust with salt and black pepper. If it becomes too dry, add a little more beef stock or water, 1 tablespoon at a time.

5. 5

   5. Preheat the oven to 180 °C / 350 °F. Cut each casabe round into 4 equal pieces. Place the pieces on a tray and bake for 4 to 6 minutes to restore crispness, watching carefully so they do not burn. Remove and let cool for 2 minutes.

6. 6

   6. For the salad, combine the red onion, mandarin juice, cane vinegar or apple cider vinegar, the remaining tablespoon of annatto oil or vegetable oil, the cilantro, and a pinch of salt and black pepper in a bowl. Let sit for 5 minutes. Add the mandarin segments and watercress just before serving.

7. 7

   7. To assemble each serving, place one piece of casabe as the base, add a generous spoonful of white bean purée, and top with a layer of shredded beef. Repeat to form 3 layers and finish with one piece of casabe on top.

8. 8

   8. Serve the assembled criollo mille-feuille immediately with the watercress and mandarin salad on the side or on top. If desired, spoon a little of the salad dressing over the plate for freshness.