Cuban Yuca Timbale with Oregano Shredded Beef and Warm Roasted Tomato Mojo

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the Roma tomatoes, half of the onion, and 4 garlic cloves on a baking tray. Drizzle with 2 tablespoons olive oil, add a pinch of salt and pepper, and roast for 25 minutes until the tomatoes are browned around the edges.

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   2. Meanwhile, season the beef flank or chuck roast with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon ground cumin, and 1 teaspoon dried oregano.

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   3. Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Brown the beef on all sides for 6 to 8 minutes. Remove and set aside.

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   4. In the same pot, add the sliced onion, green bell pepper, and 6 chopped garlic cloves. Cook for 5 minutes until softened. Stir in the tomato paste and cook for 1 more minute.

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   5. Return the beef to the pot. Add the orange juice, 1 tablespoon lime juice, beef broth, bay leaves, the remaining cumin, the remaining oregano, 1/2 teaspoon salt, and the green olives. Once it reaches a gentle boil, reduce the heat, cover, and cook for 70 minutes, or until the meat is very tender.

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   6. While the beef cooks, place the yuca in a large pot with the water and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 25 to 30 minutes until very soft. Drain the yuca, remove the fibrous core if present, and mash it with the butter, 2 tablespoons olive oil, and 2 tablespoons of the yuca cooking liquid until smooth.

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   7. Remove the beef from the pot and shred it with two forks. Discard the bay leaves. Return the shredded beef to the sauce and cook uncovered for 8 to 10 minutes so the flavors concentrate. Adjust with salt and pepper to taste.

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   8. For the warm mojo, transfer the roasted tomatoes, roasted onion, and roasted garlic to a blender or food processor. Add the white vinegar, the remaining 2 tablespoons lime juice, 2 tablespoons olive oil, and a pinch of salt. Blend into a rustic sauce. Transfer to a small saucepan and warm over low heat for 2 minutes without letting it boil hard.

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   9. Mix the fresh cilantro into the mashed yuca. Using a ring mold or serving directly in a shallow bowl, shape a yuca timbale on each plate. Top with a generous portion of oregano shredded beef.

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    10. Finish each plate with the warm roasted tomato mojo spooned over or around it. Serve hot.

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    11. If you want to keep the dish warm before serving, cover the yuca and the beef separately and hold them in a low oven at 95 °C / 200 °F for up to 15 minutes.