Carne con Yuca — Print Recipe — The Culinary Codex

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

Ingredients

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.