Stuffed Beef Round in Goldenberry-Panela Sauce with Crispy Yuca Cakes

Instructions

1. 1

   Preheat the oven to 180 °C / 350 °F.

2. 2

   In a skillet, heat 1 tablespoon of vegetable oil and sauté the scallions with the garlic for 2 to 3 minutes. Add the spinach, cook for 1 minute until wilted, and season with a pinch of salt, some pepper, and 1/2 teaspoon cumin. Remove from the heat and let cool for 5 minutes.

3. 3

   Open the butterflied beef round on a board and season both sides with the remaining salt, remaining pepper, and the rest of the cumin. Spread the spinach mixture over the meat and top with the crumbled fresh cheese. Roll it up tightly and tie with kitchen string to secure the filling.

4. 4

   Heat 1 tablespoon of vegetable oil in a deep oven-safe pot or pan. Sear the rolled beef on all sides for 8 to 10 minutes until well browned.

5. 5

   Add the tomato, goldenberries, grated panela, beef broth, and apple cider vinegar around the beef. Transfer the pot to the oven and cook at 180 °C / 350 °F for 60 minutes, turning the meat halfway through cooking.

6. 6

   Meanwhile, cook the yuca in water with a pinch of salt for 20 to 25 minutes until very tender. Drain, remove the woody core if needed, and mash it in a bowl with the butter, cilantro, egg, and precooked cornmeal until you have a moldable mixture.

7. 7

   Shape the yuca mixture into 12 cakes. Heat the remaining tablespoon of vegetable oil in a skillet and cook them for 3 to 4 minutes per side until crisp and golden.

8. 8

   Remove the beef from the oven and let it rest for 10 minutes. Transfer the sauce made with goldenberries, tomato, panela, broth, and vinegar to a blender, or blend with an immersion blender, until thick and smooth. If needed, reheat it for 2 to 3 minutes.

9. 9

   Slice the stuffed beef into thick rounds and serve with the goldenberry sauce spooned on top and the yuca cakes on the side.