Yuca Stew Recipes

SHORT RIB STEW WITH YUCA (VACA ATOLADA)

Steps:

• In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
• Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
• Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
• Add the chopped tomatoes and cook until softened, 2-3 minutes.
• Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
• Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
• Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
• Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
• If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
• Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.

SLOW-COOKER BEEF STEW WITH YUCA

Steps:

• Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
• Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
• Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

CUBAN-STYLE YUCA

Steps:

• Place the yuca into a pan and fill with enough water to cover. Stir in salt. Bring to a boil over medium-high heat, cover, and cook until tender, about 15 minutes. Drain, and place yucca on a serving plate.
• Meanwhile, place the olive oil, onion, garlic, and lemon juice into a pan. Cook over medium heat about 5 minutes. Pour the hot olive oil mixture over the yuca, and serve immediately.

FISH AND YUCA STEW WITH PICKLED ONIONS

Steps:

• Cook yuca:
• If using fresh yuca, remove peel and pink flesh using a vegetable peeler. Cover fresh or frozen yuca with salted cold water in a 3- to 4-quart saucepan. Bring to a boil, then simmer, covered, until yuca begins to split, 15 to 20 minutes. Transfer yuca with a slotted spoon to a cutting board, reserving water in pan. Cut into 1-inch wedges, pulling out and discarding tough core. Return yuca to cooking water and simmer, covered, until tender and completely translucent, 15 to 25 minutes more.
• Make pickled onions while yuca cooks:
• Cover onion with boiling-hot water in a heatproof bowl and let stand 15 minutes. Drain onion and return to bowl. Add lime juice and salt, tossing to coat, and let stand at least 5 minutes before serving.
• Make fish stew while yuca finishes cooking:
• Bring water, tomatoes, cilantro, cumin, and 3/4 teaspoon salt to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, 5 minutes. Toss fish with remaining 3/4 teaspoon salt and stir into broth. Cook, uncovered, over moderate heat, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. 3Drain yuca and divide among 4 large soup bowls. Ladle fish stew over yuca and top with some of pickled onions.

YUCA FRENCH FRIES

Steps:

• Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.