Beef chuck, pot roast, cleaned and trimmed -- 6.5 lb
White onion, medium dice, 2 cups -- 10 oz
Tomato, diced, 2 qts -- 64 oz
Beef Stock Low Sodium & Gluten Free - prepared, 2 cups -- 16 fl.oz
Vegetable Broth prepared with Minor's Gluten Free Vegetable Base -- 8 fl.oz
Minor's Ancho Flavor Concentrate Gluten Free 6 x 14.4 ounces -- 0.5 oz
Stouffer's Corn Pudding 4 x 72 ounces, 1 tray, thawed -- 4.5 lb
Minor's Ancho Flavor Concentrate Gluten Free 6 x 13.6 ounces, 3 tbsp. -- 1.5 oz
Minor's Dry Roux (Sauce/Soup Thickener) 4 x 2.5 pounds, 2 cups -- 8 oz
In medium size braising pot, sear chuck roast on all sides. Remove roast and reserve.
In the same pot, sauté onions until lightly caramelized.
Add roast back to the pot along with the tomatoes and stocks. Stir in the Ancho Flavor Concentrate. The stock and vegetables should be enough to cover two-thirds to three-quarters of the chuck roast.
Cook covered in a convection oven for about 2.5 hours at 350°F or until fork tender.
Remove beef from braising liquid and shred, discarding any large pieces of fat or gristle.
Purée remaining vegetables and braising liquid into a sauce, and toss with shredded beef.
Ancho Arepa: In a mixing bowl thoroughly combine Corn Pudding with the Ancho Flavor Concentrate.
Using a spatula, fold in Dry Roux.
For each arepa, ladle a 2 oz. portion onto a griddle or non-stick sauté pan heated to about 350°F. Flip the arepa when it begins to bubble and the bottom is golden brown.
For higher volume operations, Arepas may be cooked 24 hours in advance. Split Arepa in half horizontally and fill with braised beef.