Havana-Style Beef Picadillo with Golden Raisins, Capers, and Rustic Yuca Mash

Instructions

1. 1

   1. Place the yuca in a pot with plenty of water and 1/2 teaspoon of the salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes, until very tender. Drain, remove any tough inner fiber, and keep warm.

2. 2

   2. While the yuca cooks, heat 2 tablespoons of the olive oil in a wide skillet over medium heat. Add the onion, green bell pepper, and 4 minced garlic cloves. Cook for 5 to 7 minutes, until the sofrito is fragrant and the onion is translucent.

3. 3

   3. Add the ground beef and break it up with a spoon. Cook for 6 to 8 minutes until no longer pink. Stir in the cumin, dried oregano, black pepper, and 1/2 teaspoon of the salt.

4. 4

   4. Add the tomato paste and cook for 1 minute to deepen its flavor. Pour in the dry cooking wine and scrape the bottom of the skillet. Cook for 2 minutes so it reduces slightly.

5. 5

   5. Stir in the crushed tomato, beef broth or water, bay leaf, green olives, capers, and golden raisins. Mix well and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until the picadillo is juicy but thickened.

6. 6

   6. Taste the picadillo and adjust with the remaining salt if needed. Remove the bay leaf and turn off the heat.

7. 7

   7. For the mash, mash the hot yuca with the butter, 1 tablespoon olive oil, 1 finely grated garlic clove, and the lemon juice. Mash until rustic yet fairly smooth. If desired, add 1 to 2 tablespoons of the hot cooking water to loosen it slightly.

8. 8

   8. Spoon a bed of rustic yuca mash onto each plate, top with the Havana-style picadillo, and finish with the chopped fresh parsley and a small drizzle of the remaining olive oil.

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   9. If you want to keep the dish warm before serving, cover the mash and the picadillo separately and hold them in a 200 °F / 95 °C oven for up to 10 minutes.