Cuban-Style Beef Tassajo with Roasted Sweet Potato and Red Onion Mojo

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potato on a baking tray and toss with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the sweet paprika. Roast for 35 to 40 minutes, turning halfway through, until tender and browned at the edges.

2. 2

   While the sweet potato roasts, place the beef flank in a medium pot with the water, bay leaf, half of the white onion, 2 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, reduce the heat, and cook covered for 65 to 75 minutes, until the meat is very tender.

3. 3

   Remove the beef from the pot and let it rest for 10 minutes. Reserve 240 ml / 1 cup of the cooking broth and discard the bay leaf. Shred the beef into medium strands with two forks.

4. 4

   In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining white onion, green bell pepper, and 3 garlic cloves. Sauté for 5 to 6 minutes until the vegetables are soft and fragrant.

5. 5

   Add the crushed tomato, 60 ml / 1/4 cup orange juice, 120 ml / 1/2 cup of the reserved broth, 1 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Cook for 4 minutes, stirring, until a light sauce forms.

6. 6

   Add the shredded beef to the skillet and mix well with the sauce. Cook for 8 to 10 minutes over medium-low heat until the liquid reduces and the meat becomes juicy, flavorful, and lightly crisped on some edges.

7. 7

   For the mojo, heat the remaining 1 tablespoon olive oil in a small skillet over medium-low heat. Add the red onion and the remaining 3 garlic cloves. Cook for 3 to 4 minutes without letting them brown too much.

8. 8

   Add the lime juice, the remaining 60 ml / 1/4 cup orange juice, white vinegar, 1/2 teaspoon cumin, 1/2 teaspoon oregano, chopped parsley, and a pinch of salt and pepper to the mojo. Cook 1 minute more and remove from the heat.

9. 9

   Serve a portion of roasted sweet potato on each plate, place the beef on top or alongside, and finish with the warm red onion mojo. Adjust salt and pepper to taste before serving.