Name: Mamona / Ternera a la llanera — Llanos-style fire-roasted beef
Prep time: 35 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Cuisine: Colombian
Ingredients: 2400 g boneless beef top round or leg roast, trimmed of tough silver skin and cut into long, thick pieces; young veal may be used where available; 12 g coarse salt; 800 g sweet cassava (yuca), peeled and cut into large pieces; fresh or commercially peeled frozen; 800 g small waxy potatoes, scrubbed; peel if desired; 700 g ripe plantain flesh, peeled and cut into large pieces

Mamona / Ternera a la llanera — Llanos-style fire-roasted beef

Yield 8 generous portions

Serving size About 500 g cooked meat and accompaniments, depending on grilling loss

Difficulty Moderate; the grill needs steady indirect heat and the meat needs a thermometer check

Dietary profile Beef with boiled roots and plantain; no major allergen is intentionally included

Prep time About 35 minutes

Ingredients ↓

Overview

Mamona / Ternera a la llanera — Llanos-style fire-roasted beef

Simply salted young beef, slowly roasted on long skewers and served with yuca, potatoes and ripe plantain

Mamona, also called ternera a la llanera or carne a la llanera, belongs to the cooking culture of Colombia’s Orinoquía and Llanos Orientales. Cultural inventories document it in several Casanare municipalities, including Monterrey and Hato de Corozal. The traditional preparation centers on young calf cut into substantial pieces, fixed to long wooden or metal chuzos and slowly roasted beside an open wood fire. Yopo wood is recorded for traditional skewers in some communities. The food is tied to gatherings and celebrations, where the meat and its accompaniments are shared.

Cut names, skewer arrangements and serving customs vary across the Llanos. Some regional descriptions keep the seasoning to salt alone and serve the roast with yuca, potato, ripe topocho and ají. This recipe follows that restrained approach. A standard household grill cannot reproduce a large communal ring of vertical skewers around a fire, so the method uses long metal skewers over a two-zone charcoal grill. Boneless top round or leg roast gives home cooks a practical, widely available cut; it is not identical to meat from a suckling calf or to every traditional cut.

The accompaniments are boiled separately so they can finish while the beef roasts. Cassava brings a dense, slightly sweet bite, potatoes make the plate more filling, and ripe plantain softens the smoky, savory meat with its natural sweetness. The plantain here is simmered rather than fried, keeping the simple character of the meal. Serve the components together but do not mix them into a stew.

Ingredients

Beef

2400 g boneless beef top round or leg roast, trimmed of tough silver skin and cut into long, thick pieces; young veal may be used where available
12 g coarse salt

Accompaniments

800 g sweet cassava (yuca), peeled and cut into large pieces; fresh or commercially peeled frozen
800 g small waxy potatoes, scrubbed; peel if desired
700 g ripe plantain flesh, peeled and cut into large pieces

Method

Set up the charcoal grill Arrange the coals to leave a cooler indirect-heat zone beside the hot bank. Light the fire outdoors, let the coals become evenly glowing and preheat the clean grate. Aim for a steady moderate heat with no flames licking the meat. Keep a thermometer, long tongs and a clear safe place for the hot skewers nearby. Do not use a charcoal grill indoors, in a garage or in another enclosed space.
Prepare and salt the beef Pat the beef dry with paper towels. Trim away only tough silver skin; leave a thin layer of fat if the cut has it. Cut the roast into long, thick pieces that fit the skewers and will cook at a similar pace. Rub the measured salt over all surfaces. Keep the salted meat refrigerated while the fire settles, and bring it out only when you are ready to thread and grill it.
Thread and roast over indirect heat Push each long metal skewer through the center of a piece of beef so the meat is secure and balanced. Lay the skewers over the cooler side of the grill, away from direct flame. Close the lid when possible and roast slowly, turning the skewers occasionally so the surfaces color evenly. The process may take roughly one and a half to two hours, but cut shape, grill airflow and coal strength change the timing. If the fat drips and flames flare, move the skewers farther from the coals until the fire settles. Aim for a browned crust and a gently smoky smell, not a blackened exterior.
Boil the yuca until tender While the beef roasts, put the peeled cassava in a pot and cover it with fresh water. Bring it to a boil, then simmer until the center is opaque and a fork passes through without resistance. The time depends on the root and whether it was fresh or frozen. Drain it well and discard the cooking water. Remove any tough central fiber as you portion the pieces.
Cook the potatoes and plantain Simmer the potatoes in a separate pot of water until a knife slips into the center easily. In another pot, cover the ripe plantain pieces with water and simmer until soft but still holding their shape. Drain both. Keep the sides covered in clean pots or dishes while the meat finishes; do not return cooked food to a plate or utensil that held raw beef.
Check the center of each piece Lift each skewer onto a clean tray. Insert a clean instant-read thermometer into the thickest section of every piece, avoiding contact with the metal skewer. Follow the minimum internal temperature and rest period in the Food safety section below. If any piece is below that point, return it to the indirect zone and check again. Do not rely on surface color, smoke or elapsed cooking time as a safety test.
Rest, slice and serve Set the cooked beef on a clean board and let it rest for ten minutes before slicing. Cut thinly across the grain and arrange the meat with the hot yuca, potatoes and ripe plantain. A banana leaf makes a traditional-looking serving base when available; a clean platter works just as well. Put ají on the table only as an optional condiment, since it is not included in this ingredient list or nutrition estimate.

Practical guidance

Practical

Nutrition per serving

Estimated from USDA FoodData Central composition records for raw top-round beef, cassava, potatoes and ripe plantain, plus the measured salt, divided into eight portions. The calculation uses the ingredient weights before cooking, counts all of the salt and assumes the beef's nutrients remain in the portions. Fat that drips into the grill, trimming, salt runoff, produce variety and cooked weight can change the actual values. The serving mass is approximate.

Allergens and dietary notes

No major food allergen is intentionally included in the listed ingredients. Check meat packaging and any optional ají, and prevent contact with foods containing allergens on the grill, utensils and serving surface. This recipe contains beef and is not vegetarian. No gluten-free or allergen-free certification is claimed.

Food safety

Use intact whole cuts of beef or veal. Keep raw meat refrigerated at or below 4°C/40°F until the grill is ready. Wash hands after handling raw beef, and keep raw-meat tongs, plates and cutting boards separate from the cooked food. Insert a clean thermometer into the center of the thickest area of each piece, avoiding the skewer. USDA FSIS guidance for whole beef and veal roasts is at least 63°C/145°F, followed by a rest of at least 3 minutes; this recipe rests the meat for 10 minutes. A whole cut may remain pink at this temperature. Ground meat is different: it needs to reach 71°C/160°F and is not suitable for this skewer method. Cook yuca until completely tender and drain it before serving. Refrigerate leftovers promptly in shallow containers and reheat them to 74°C/165°F.

About this dish

Keys to success Build a two-zone charcoal fire. The meat cooks beside the coals, not directly over high flames; flare-ups blacken the outside before the center is ready. Use long, sturdy, food-safe metal skewers and secure each piece so it cannot slip when turned. Do not cut branches for skewers unless their wood is known to be safe for food and heat. Season the meat with salt only for this version. Its flavor should come from the beef, the salt and gentle wood smoke rather than a wet marinade. Check every thick piece with a clean thermometer. Browning and clear juices cannot confirm the center has reached a safe temperature. Cut across the grain after resting. Long-grain slices are easier to chew, especially when using a lean leg cut. Equipment Outdoor lidded charcoal grill with a two-zone setup Long food-safe metal skewers and heatproof gloves Instant-read food thermometer Large pot for yuca, plus separate pots for the potatoes and plantain Tongs, cutting board and a sharp carving knife Clean platter or banana leaves for serving

Practical guidance

Serving Bring the platter to the table while the beef is hot and let everyone choose a little of each accompaniment. A sharp, fresh ají can be offered separately, but keep the meat itself simply salted. The recipe does not include rice, sauces, salad or drinks; those additions are optional and are not part of the nutrition calculation. If you are serving a large group, carve only what will be eaten immediately and keep the rest of the meat hot or safely chilled. Planning and storage Start the grill before preparing the sides because the beef takes longer than the vegetables. If the plantain ripens further while you wait, it will taste sweeter but may soften faster in the pot. Use pieces that are ripe but still firm enough to hold their shape. Do not let raw beef sit at room temperature while the coals are starting; keep it refrigerated until the grill is ready. Refrigerate leftover beef and vegetables in shallow containers within two hours after serving, or within one hour when the outdoor temperature is above 32°C/90°F. Keep them at or below 4°C/40°F and use within three to four days, or freeze for longer storage. Reheat leftovers until steaming hot throughout, reaching 74°C/165°F. Store meat and sides covered and separately if you want the plantain to keep its shape. Troubleshooting If the outside darkens before the center is ready, move the skewers to the cooler side of the grill, close the lid and let the heat work more gently. Add a small amount of fresh charcoal only when needed to maintain the fire; avoid placing the meat directly over new, fierce coals. If the skewers are difficult to turn, use heatproof gloves and rotate them with long tongs rather than pulling on the meat. If the beef tastes dry, the pieces may have been too lean, too thin or cooked beyond the required safe point. Use pieces of similar thickness and check each center rather than leaving all of them on the grill for the same extra time. Slice thinly across the grain and serve with the moist boiled sides. If cassava remains chalky or firm, continue simmering it until fully tender; do not serve it partly cooked. Can I use a gas grill? Yes. Light one side of a lidded gas grill and cook the skewers over the unlit side. Keep the lid closed when possible and use the thermometer to decide when the beef is ready. The result will not have the same charcoal aroma, but the simple salt seasoning and slow, indirect roast still suit this home adaptation.

Final notes

Keep the meat beside the coals, not over flames: indirect heat gives thick pieces time to cook before the crust burns. Let the roast rest before carving: a short pause makes the beef easier to slice and serve with its hot sides.

Nutrition per serving

Serving size: About 500 g cooked meat and accompaniments
Calories: 765 kcal
Carbohydrate: 85 g
Protein: 69 g
Fat: 18 g
Fibre: 6 g
Sodium: 747 mg

Mamona / Ternera a la llanera — Llanos-style fire-roasted beef

Ingredients

Beef

Accompaniments

Method

Practical

Nutrition per serving

Allergens and dietary notes

Food safety

About this dish

Practical guidance

Final notes

Nutrition per serving

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