Appetizer/Small Plates Entrées

Braised Beef Arepa

  • 2:45 TIME
  • 32 portions
  • 364 calories



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 Red Chile Adobo 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


  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. Adobo Arepa: In a mixing bowl thoroughly combine Corn Pudding with the Red Chile Adobo 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.

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

Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy364 kcal
Protein21 g
Fats, total21 g
Carbohydrate, total20 g
Sugars, total5 g
Fats, saturated8 g
Fiber, total dietary2 g
Sodium388 mg
Calcium52 mg
Cholesterol123 mg
Iron2 mg
Vitamin C9 mg
Vitamin D0 IU