Cut the beef into large chunks and place in a bowl. In a separate bowl, combine minced garlic, cumin, oregano, black pepper, salt, orange juice, and vinegar to create a marinade. Pour the marinade over the beef, coating all pieces thoroughly. Cover and refrigerate for at least 2 hours or overnight for best results. Peel the yuca and cut into 3-inch sections, removing the fibrous core. Peel the plantains and cut each into 3 pieces. Prepare banana leaves by passing them briefly over an open flame or hot burner to make them pliable. Line the bottom of a large stockpot with several layers of banana leaves. Add half the marinated beef pieces. Layer half the yuca pieces over the beef. Add half the plantain pieces. Season lightly with salt. Repeat the layers with remaining beef, yuca, and plantains. Pour any remaining marinade over the top. Cover everything with more banana leaves, tucking them around the edges. Add about 2 cups of water to the pot, pouring it along the sides. Cover the pot tightly with a lid. Bring to a boil over high heat, then reduce to low. Steam for 2.5 to 3 hours, checking occasionally to ensure there is still liquid in the pot. Add more water if needed, pouring along the sides. The baho is ready when the beef is fork-tender and the yuca is soft. While the baho steams, prepare curtido by finely shredding cabbage, mixing with vinegar, salt, and a pinch of sugar. Let it sit at room temperature. Carefully remove the top banana leaves. Serve baho hot, placing portions of beef, yuca, and plantain on each plate. Top with cabbage curtido and serve immediately.