Mofongo with Ropa Vieja

Season beef (4 lb) with kosher salt (4 Tbsp), black pepper (2 Tbsp), and cumin (2 Tbsp).

Sear beef in a hot pan with a little olive oil until browned on all sides. Set aside.

In a large deep roasting pan or Dutch oven, heat olive oil (4 Tbsp) over medium-high heat.

Add sliced onion (1), carrot (2 large), celery (2 ribs), and bay leaves (2). Sauté until caramelized, about 5 minutes.

Add kosher salt (2 Tbsp), black pepper (1 Tbsp), Spanish paprika (1 ½ Tbsp), and brown sugar (¾ packed cup). Stir well to coat the vegetables.

Add sofrito (1 cup) and cook for 5 minutes, stirring occasionally.

Deglaze the pan with red wine (2 cups). Add beef broth (2 cups). Stir to combine and bring to a simmer.

Add tomato paste (½ cup) one spoonful at a time, stirring well to incorporate. Add bouquet garnis (1 small) to the pan.

Return the seared beef to the pan, layering it evenly into the sauce mixture. Add enough additional water or sauce to just cover the beef if needed.

Place fresh rosemary (5 stalks) over the beef. Cover tightly with two layers of plastic wrap and two layers of aluminum foil. Bake at 200 °F for 8 hours until beef is tender.

Portion beef into containers or pans. Shred beef and evenly distribute the braising liquid amongst the portions. Finish by mixing in the additional brown sugar (½ packed cup) and kosher salt (4 Tbsp).

Heat oil to 350 °F in a deep pot or fryer.

Fry plantain chunks until golden and cooked through, about 3 to 5 minutes.

In a pilón or mortar, mash the following for each serving: 1 garlic clove, fried plantain, a pinch of adobo seasoning, 2 tablespoons pork cracklings, and a few spoonfuls of ropa vieja jus to moisten.

Mold each portion into a mound or use a bowl to form.

Mount the shredded Ropa Vieja over the mofongo. Spoon additional ropa vieja jus over the top as desired. Serve immediately.