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Braised Beef Arepa

  • 165 min
  • Easy
  • 32
  • 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
  • ANCHO AREPA
  • 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
Preparation
1
In medium size braising pot, sear chuck roast on all sides. Remove roast and reserve.
2
In the same pot, sauté onions until lightly caramelized.
3
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.
4
Cook covered in a convection oven for about 2.5 hours at 350°F or until fork tender.
5
Remove beef from braising liquid and shred, discarding any large pieces of fat or gristle.
6
Purée remaining vegetables and braising liquid into a sauce, and toss with shredded beef.
7
Ancho Arepa: In a mixing bowl thoroughly combine Corn Pudding with the Ancho Flavor Concentrate.
8
Using a spatula, fold in Dry Roux.
9
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.
Note:

For higher volume operations, Arepas may be cooked 24 hours in advance. Split Arepa in half horizontally and fill with braised beef.

Components