2 and 1/2 kilograms of yucca
500 grams of dried beef
6 tablespoons of oil
1/2 cup of chopped onion
1 head of garlic
1 bunch of chopped parsley
Fresh manioc leaves and chopped cilantro to taste
Salt and black pepper to taste
2 and 1/2 kilograms of yucca
500 grams of dried beef
6 tablespoons of oil
1/2 cup of chopped onion
1 head of garlic
1 bunch of chopped parsley
Fresh manioc leaves and chopped cilantro to taste
Salt and black pepper to taste
Soak the dried beef in cold water for a day, then refrigerate overnight
Change the water at least four times during this period
On the next day, drain the beef and place it in a pot
Cover with cold water and cook over low heat until the beef is tender
Turn off the heat, shred the beef, and season with black pepper and cilantro
Make a seasoning mixture
Mix together the oil, chopped onion, and crushed garlic
In a large pot, put two tablespoons of this seasoning mixture and add the beef
Heat over low heat until the beef is lightly browned
Check for salt and reserve
Meanwhile, bake the yucca in a high oven until it's tender
Remove from the oven and let the yucca sit on a wire rack to drain off all excess liquid
Mash the yucca with a fork and put it in a large pot with two tablespoons of the seasoning mixture
Add salt, black pepper, and manioc leaves, and cook until dry. Reserve
Heat the remaining seasoning mixture over low heat to lightly brown the parsley
Prepare a removable ring mold with aluminum foil and grease it with oil
Spread half of the yucca in the mold, cover with parsley, and add shredded beef
Make another layer with the remaining yucca and put it in a medium preheated oven until firm.
