Ropa Vieja with Yuca and Tostones: Cuban Shredded Beef with Mojo

Pat the flank steak dry and season generously on both sides with salt and pepper. Heat olive oil in a Dutch oven over high heat and sear the beef 4-5 minutes per side until deeply browned. Transfer to a plate.

Reduce heat to medium, add onion and bell peppers to the pot, and cook 6-8 minutes until soft and golden. Stir in garlic, cumin, and oregano; cook 1 minute until aromatic.

Pour in white wine and scrape up the browned bits. Add crushed tomatoes, broth, bay leaves, olives, capers, vinegar, orange juice, and lime juice. Return the beef to the pot, cover, and simmer on low for 75-90 minutes until the meat shreds easily.

Transfer the beef to a cutting board and shred with two forks. Return the shredded meat to the sauce and simmer uncovered 10 minutes to marry the flavors. Discard bay leaves.

While the beef simmers, place yuca in a large pot and cover with salted water by 2 inches. Boil 20-25 minutes until tender but not falling apart. Drain and keep warm.

In a small skillet, warm olive oil and smashed garlic over medium heat until fragrant; remove from heat and whisk in sour orange juice. Pour over the drained yuca and toss gently.

Heat 1 inch of vegetable oil in a skillet to 350°F (175°C). Fry plantain rounds 2-3 minutes per side until pale gold. Drain on paper towels.

Smash each round flat with the bottom of a glass or a tostonera. Return to hot oil and fry 2-3 minutes per side until crisp and golden. Drain and season immediately with salt.

Spoon ropa vieja over a bed of yuca with mojo, add tostones on the side, and drizzle with a little extra sauce from the pot.