Name: Viuda de Carne Salada: Mompox Salted Beef with Yuca and Plantain
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 11 h
Cuisine: Colombian
Ingredients: 1.2 kg salted beef, desalted and cut into 5 cm pieces; 1.2 kg peeled cassava (yuca), cut into large pieces; 900 g firm pintón plantains, yellow-green, peeled and cut into thick pieces; 2.5 L water, plus extra if needed; 150 g white onion, quartered; 20 g scallions, cut into lengths; 10 g garlic cloves, lightly crushed; 10 g cilantro sprigs; 1 g ground cumin; 0.5 g ground black pepper; 2 g fine salt, only if needed

Wide table view of viuda de carne salada served with cassava and plantain, with optional suero costeño.

Region Santa Cruz de Mompox, Bolívar, Colombia

Dish type simmered salted-beef main course

Yield 6 servings

Prep time 20 minutes active; desalting is passive

Cook time about 2 hours 30 minutes

Ingredients ↓

Overview

Viuda de Carne Salada: Mompox Salted Beef with Yuca and Plantain

Viuda de carne salada is a Mompox main course built around salted beef, yuca and plantain that is just turning ripe. The three ingredients cook together in a simple, generous pot; the beef seasons the broth while the roots and plantain make the meal filling.

The national inventory records this preparation in Santa Cruz de Mompox, Bolívar, and describes the beef as cooked with yuca and plátanos pintones. Other Caribbean versions use different vegetables and a covered steaming method. This measured stovetop version follows the narrower Mompox ingredient description and makes the distinction clear.

Salted beef differs greatly in salt level and preparation. Buy a commercially prepared product, follow its package directions and keep it refrigerated while soaking. The recipe gives a starting approach, but the package instructions and tasting the broth should guide desalting and seasoning. Pintón plantain should feel firm and show green and yellow on its peel.

Ingredients

Beef and broth

1.2 kg salted beef, desalted and cut into 5 cm pieces
1.2 kg peeled cassava (yuca), cut into large pieces
900 g firm pintón plantains, yellow-green, peeled and cut into thick pieces
2.5 L water, plus extra if needed
150 g white onion, quartered
20 g scallions, cut into lengths
10 g garlic cloves, lightly crushed
10 g cilantro sprigs
1 g ground cumin
0.5 g ground black pepper
2 g fine salt, only if needed

Method

Desalt the beef safely. Follow the package directions. If soaking is required, keep the beef covered with cold water in the refrigerator; change the water as directed. Drain, rinse and cut into even 5 cm pieces.
Start the broth. Put the beef, 2.5 L water, onion, scallions, garlic, cumin and black pepper in the pot. Bring to a boil, skim any foam, then cover and simmer gently for about 90 minutes. Add hot water if needed to keep the beef mostly submerged.
Check tenderness and salt. The beef should be cooked through and beginning to yield to a fork. Taste a spoonful of broth. If it is still very salty, drain and replace some of the liquid with hot water; never add salt yet.
Add the yuca. Add the yuca pieces and simmer covered for 15 minutes. Keep the pot at a quiet boil so the yuca cooks evenly without breaking apart.
Finish with plantain. Add the pintón plantain and simmer 20–30 minutes, until the beef is fork-tender and the yuca and plantain are soft but still hold their shape. Check that the thickest beef pieces reach at least 63°C; for tenderness, continue cooking beyond that point as needed.
Season and serve. Stir in cilantro. Taste the broth and add up to 2 g salt only if needed. Serve the meat, yuca and plantain together with a little broth; do not add rice to the pot.

Practical guidance

Practical

Equipment

Use a large heavy pot with a lid, a colander, a sharp knife, a cutting board, tongs and a food thermometer. A second pot is useful for testing the beef soak water.

Practical guidance

Desalting is product-specific. Keep any soaking beef refrigerated and follow package directions; never leave it soaking on the counter. If the beef is still salty after cooking begins, replace part of the broth with hot water. This also removes some of the flavor, so adjust gradually. Keep the yuca in large pieces. Small pieces can become mushy during the long cooking time. If the plantain is very green and starchy, it may need a few more minutes; a fully black, very soft plantain belongs to a different variation. Refrigerate leftovers in shallow containers within 2 hours. Use within 3–4 days and reheat to 74°C. Salted beef contains a variable amount of sodium.

Allergens and food safety

Contains beef; check the package for declared allergens or cross-contact information. Keep the salted beef refrigerated during any soak and follow package instructions. Cook the beef to at least 63°C and continue until fork-tender. Refrigerate leftovers within 2 hours, keep 3–4 days and reheat to 74°C.

Final notes

1: Serve the beef and vitualla together with just enough broth to keep each portion moist. 2: Offer lime wedges or suero costeño at the table only if desired; they are accompaniments, not part of the measured pot.

Nutrition per serving

Serving basis: One of six portions with beef, yuca, plantain and broth
Calories: 700 kcal
Carbohydrates: 86 g
Protein: 36 g
Fat: 17 g
Fibre: 6 g
Sodium: 1,600 mg

Viuda de Carne Salada: Mompox Salted Beef with Yuca and Plantain

Ingredients

Beef and broth

Method

Practical

Equipment

Practical guidance

Allergens and food safety

Final notes

Nutrition per serving

Colombian National Dishes

Cerdo Salado: Slowly Simmered Salted Pork from Tenerife, Magdalena

Inspired Guiso de Morrocoy: A Chicken Version from Ariguaní

Guiso de Chivo: San Andrés Goat Stew with Dumplings and Coconut Rice