Preheat oven to 325. Pat meat dry, combine rub ingredients and massage into meat; marinate at least 4 hrs. In a large roasting pan or pot, heat olive oil until hot (not smoking) and sear meat well on both sides. Transfer to a platter to rest.
Leave 2 T oil in pot (add if needed). Add onions, celery and carrot. Cook until they have some color. Add beef, bay leaves, cloves, vinegar and beer. Bring to a simmer, cover tightly and place in oven. Braise until fork tender (approx. 2 hrs).
Meanwhile, bring a pot of water to a boil. Add corn for 3 min, remove and shock under cold water. Cut kernels from corn and set aside.
When meat is done, remove from pot. Strain cooking liquid into a saucepan, discard solids and remove fat. Gently reduce sauce to a thin syrup, add salt and pepper to taste and set aside.
In a large bowl, combine corn, jicama, cabbage, scallion, bell pepper and carrot. Whisk 1/3 c of the reserved cooking liquid with olive oil, lime juice, cilantro and a pinch of salt and pepper. Combine with salad.
Shred beef and mix with remainder of the syrup. Arrange meat atop salad and serve with lime wedges.
* For plantains, simply peel, slice, fry in hot canola oil and season with salt to taste. Serve immediately.
** Skirt steak is the best cut of meat for this recipe. Flank steak, brisket or London broil may also be used.
*** Yucca may be substituted for jicama but must first be peeled, cored and blanched before using.