Root vegetable and dried beef stew

Ingredients

• 115g tsajo (salted and dried beef), soaked to desalt

• 3.5l water

• 225g flank steak, cut into 2cm cubes

• 500g beef short ribs, cut into 2cm slices

• 1 bayleaf

• 1 medium-sized malanga amarilla (yellow taro), peeled and quartered

• 1 medium-sized yuca (yam), peeled and sliced into 5cm thick rounds

• 1 large, green, plantain, peeled and cut into 5cm thick rounds

• 1 large, white, sweet potato

• 1 large white malanga (taro), peeled and quartered

• 1 tropical name (yam), peeled and quartered

• 1 large, ripe, plantain, peeled and divided into six rounds

• 100g peeled and de-seeded calabaza (squash)

• 2 large ears of maize, husked and sliced into 5cm thick rounds