Cuban-style meat roll with mild mojo yuca and warm pepper salad

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Line a baking tray or loaf pan with parchment paper or lightly grease it with 1 teaspoon of olive oil.

2. 2

   In a skillet over medium heat, warm 1 tablespoon of olive oil. Add 1 cup of diced onion, half of the garlic, and 1 tablespoon of tomato paste. Cook for 4 to 5 minutes until the onion is soft. Remove from the heat and let it cool slightly.

3. 3

   In the same skillet, add another 1 tablespoon of olive oil and cook the ripe plantain with the brown sugar for 3 to 4 minutes, stirring gently, until lightly caramelized. Mix with the chopped olives and set the filling aside.

4. 4

   In a large bowl, combine the ground beef, the cooked sofrito mixture, breadcrumbs, egg, cumin, oregano, black pepper, 1 1/4 teaspoons of salt, 2 tablespoons of orange juice, and 1 tablespoon of lime juice. Mix just until combined.

5. 5

   Place the meat mixture on a large sheet of parchment paper and shape it into a rectangle about 10 x 12 inches. Spread the plantain and olive filling down the center. Using the paper to help, roll the meat over the filling and seal the ends. Transfer the roll to the pan seam-side down.

6. 6

   In a small bowl, mix 2 tablespoons of orange juice, 1 tablespoon of tomato paste, and the white vinegar. Brush this mixture over the roll. Bake at 190 °C / 375 °F for 35 to 40 minutes, or until the center reaches 71 °C / 160 °F.

7. 7

   While the meat bakes, cook the yuca in a pot with enough water, the bay leaf, and 1/2 teaspoon salt for 20 to 25 minutes, until tender. Drain and remove the fibrous core if it is thick.

8. 8

   For the mild mojo, heat 2 tablespoons of olive oil in a small skillet over low heat. Add the remaining garlic and cook for 30 seconds without browning. Add 1/4 cup orange juice, 2 tablespoons lime juice, and a pinch of salt. Cook 1 minute more and pour over the hot yuca. Toss with half of the cilantro.

9. 9

   In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the sliced onion and red bell pepper. Cook for 6 to 8 minutes until tender but still bright in color. Season with a pinch of salt and toss with the remaining cilantro.

10. 10

    Remove the meat roll from the oven and let it rest for 10 minutes before slicing. Serve in slices with the mild mojo yuca and the warm pepper salad on the side.