Carne con Yuca

Name: Carne con Yuca
Prep time: 15 min
Cook time: 100 min
Total time: 115 min
Yield: 6 servings
Cuisine: Nicaraguan
Ingredients: 800g beef chuck, cubed; 1kg yuca, peeled and cut in chunks; Juice of 6 sour oranges; 6 cloves garlic, minced; 1 large onion, sliced; 1 small cabbage, shredded; 2 tomatoes, diced; 1/4 cup white vinegar; Salt and pepper; 2 tbsp vegetable oil; Fresh cilantro

Carne con Yuca (KAR-neh kohn YOO-kah)

Beef with Yuca

⏱ Prep Time 2 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 454 kcal

Slow-cooked seasoned beef served over tender boiled yuca, topped with curtido slaw and drizzled with citrus mojo sauce.

Nutrition & Info

Protein 32.0g

Carbs 50.0g

Fat 14.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

large pot skillet cutting board

Presentation Guide

Vessel: plate

Garnishes: cilantro, curtido

Accompaniments: tortilla, hot sauce

Ingredients

800g beef chuck, cubed
1kg yuca, peeled and cut in chunks
Juice of 6 sour oranges
6 cloves garlic, minced
1 large onion, sliced
1 small cabbage, shredded
2 tomatoes, diced
1/4 cup white vinegar
Salt and pepper
2 tbsp vegetable oil
Fresh cilantro

Instructions

1
Season beef with garlic, sour orange juice, salt, and pepper. Marinate at least 1 hour.
2
Heat oil and brown beef cubes on all sides. Add water to cover and simmer until very tender, about 1.5 hours.
3
Boil yuca in salted water until tender and easily pierced with a fork, about 25 minutes. Drain.
4
Make curtido by mixing shredded cabbage with tomatoes, vinegar, and salt.
5
Arrange yuca on plates, top with braised beef and its juices.
6
Crown with curtido slaw and garnish with cilantro. Drizzle remaining mojo sauce over everything.

💡

Did You Know?

Yuca is so central to Nicaraguan cuisine that the country is one of the highest per capita consumers of cassava in the Americas.

Chef's Notes

Equipment Tips

large pot
skillet
cutting board

Garnishing

cilantro, curtido

Accompaniments

tortilla, hot sauce

The Story Behind Carne con Yuca

Carne con yuca is a foundational Nicaraguan dish that pairs two staples of the national diet: slow-braised beef and tender boiled yuca (cassava). The beef is marinated in sour orange juice and garlic, giving it a distinctive citrus flavor that sets Nicaraguan cooking apart. Topped with curtido, the ubiquitous vinegar cabbage slaw, this dish balances rich, starchy, and tangy elements perfectly. It represents everyday Nicaraguan home cooking at its most satisfying, connecting the country's indigenous cassava tradition with its cattle-ranching heritage.

🕐 Traditionally enjoyed lunch, weekend meals 📜 Origins: Traditional Nicaraguan

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