I wrote yesterday about my love for arepas, how discovering them while visiting relatives in Venezuela may very well represent the start of my interest in food. I make a batch myself, every so oftn. The ingredients vary, and I typically take an everything-but-the-kitchen-sink approach. I must confess, I don't often measure, either. Mostly, I toss and stir and blend in the flavors by sight and periodic tasting.
The arepa is not bound by any tradition or rules. The little cornmeal pocket can hold anything from seafood ceviches to roasted vegetables, from beef to chicken to lamb to pork. Think of the arepa as a vehicle deliciously intended to transport classic favorites and exotic delicacies from the plate to your mouth. Below, you’ll find the recipe I followed last night, and they turned out oh so good.
And following the recipe, don’t miss some great links, all about arepas!—G.A. Peck
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Braised Beef Arepas
Ingredients
2lb. beef roast (can be any cut you prefer, but a little fat running through it is preferable and makes it easier to shred)
1 tablespoon of vegetable oil
Salt (preferably kosher or sea salt)
Pepper (I use fresh-ground, multi-colored peppercorns)
2 cups of organic beef broth (can also substitute vegetable broth)
1 cup of dry red wine
1 large yellow onion
2 red bell peppers
2 yellow bell peppers
1 spicy pepper (I used a hot banana pepper)
1 32-oz. can of organic diced tomatoes
2 cups of Goya masarepa
3 cups warm water
A palm full of fresh cilantro, washed, dried and diced
1 15-oz. can of black beans (or make them from scratch, according to dried beans package instructions)
¼ cup of olive oil
Here’s how I make them:
I start with a large, deep fry pan. Heat the pan, and when hot, add the 1 tablespoon of vegetable oil. Give it a turn in the pan to coat.
While the pan continues to heat, season the beef with salt and pepper. Add to pan and sear on medium-high heat until the meat is browned on both sides, sealing in the juices, but not cooking all the way through. When done, transfer roast to Nesco roaster (or slow cooker with a relatively high-heat setting). Set to 250-degrees, for a slow simmer. Add 1 cup of beef broth, 1 cup of red wine—in this case, I used a cabernet sauvignon from Argentina—and 1 teaspoon each of coriander, crushed hot red pepper, and 2 bay leafs. Allow to simmer and reduce for approximately one hour.
In the meantime …
Deglaze the pan used to sear the beef with 1 cup of beef broth. Scrape bottom of pan with wooden spoon or spatula until all the brownings are dislodged from the pan and incorporated into the liquid.
Add one diced yellow onion, 2 diced red bell peppers, 2 diced yellow bell peppers, and one diced hot banana pepper. Simmer veggies until they begin to soften. Add one 32-oz. can of organic diced tomatoes; season with salt and pepper; and simmer for approximately 30 minutes. The flavors will meld and the mixture will begin to condense and thicken a bit.
Transfer vegetable mixture—a homemade “sofrito” of sorts—to the roaster, covering the meat entirely. Cover and cook at 250-degrees for another hour.
While the roaster or slow cooker breaks down the meat, allowing it to be easily shredded, and the sofrito to stew it further, prepare the arepas.
My partner in crime tells me that Harina Pan is the best, authentic arepa brand, but I’m unable to find that locally. I use the Goya masarepa white cornmeal—and follow the instructions right on the bag—to create the arepas, first rolling the dough into the ball, then tossing it from palm to the other until I get the desired thickness (about a ½-inch) and circumference (at least three inches across).
Next, I brush the arepas with olive oil and cook at a very high heat on the griddle, flipping it from one side to the other when browned and crunchy on the exterior. The interior of the dough should remain a little soft. When done, allow to cool on a plate or baking rack. Using a fork or bread knife, carefully, open the arepas to form a pocket, into which the stew will be placed. If you’re pressed for time, I suggest just cutting the arepa in half and stacking it or serving open-faced, gourmet style.
Place a large tablespoon of the beef stew in or on the arepa, top with black beans and fresh cilantro and service.
Note: Time permitting, I may also fry up some plantain chips, which can be added for a little extra texture and crunch.
All Rights Reserved, Simply Sibarita, 2009
The arepa is not bound by any tradition or rules. The little cornmeal pocket can hold anything from seafood ceviches to roasted vegetables, from beef to chicken to lamb to pork. Think of the arepa as a vehicle deliciously intended to transport classic favorites and exotic delicacies from the plate to your mouth. Below, you’ll find the recipe I followed last night, and they turned out oh so good.
And following the recipe, don’t miss some great links, all about arepas!—G.A. Peck
-------------------------------------------
Braised Beef Arepas
Ingredients
2lb. beef roast (can be any cut you prefer, but a little fat running through it is preferable and makes it easier to shred)
1 tablespoon of vegetable oil
Salt (preferably kosher or sea salt)
Pepper (I use fresh-ground, multi-colored peppercorns)
2 cups of organic beef broth (can also substitute vegetable broth)
1 cup of dry red wine
1 large yellow onion
2 red bell peppers
2 yellow bell peppers
1 spicy pepper (I used a hot banana pepper)
1 32-oz. can of organic diced tomatoes
2 cups of Goya masarepa
3 cups warm water
A palm full of fresh cilantro, washed, dried and diced
1 15-oz. can of black beans (or make them from scratch, according to dried beans package instructions)
¼ cup of olive oil
Here’s how I make them:
I start with a large, deep fry pan. Heat the pan, and when hot, add the 1 tablespoon of vegetable oil. Give it a turn in the pan to coat.
While the pan continues to heat, season the beef with salt and pepper. Add to pan and sear on medium-high heat until the meat is browned on both sides, sealing in the juices, but not cooking all the way through. When done, transfer roast to Nesco roaster (or slow cooker with a relatively high-heat setting). Set to 250-degrees, for a slow simmer. Add 1 cup of beef broth, 1 cup of red wine—in this case, I used a cabernet sauvignon from Argentina—and 1 teaspoon each of coriander, crushed hot red pepper, and 2 bay leafs. Allow to simmer and reduce for approximately one hour.
In the meantime …
Deglaze the pan used to sear the beef with 1 cup of beef broth. Scrape bottom of pan with wooden spoon or spatula until all the brownings are dislodged from the pan and incorporated into the liquid.
Add one diced yellow onion, 2 diced red bell peppers, 2 diced yellow bell peppers, and one diced hot banana pepper. Simmer veggies until they begin to soften. Add one 32-oz. can of organic diced tomatoes; season with salt and pepper; and simmer for approximately 30 minutes. The flavors will meld and the mixture will begin to condense and thicken a bit.
Transfer vegetable mixture—a homemade “sofrito” of sorts—to the roaster, covering the meat entirely. Cover and cook at 250-degrees for another hour.
While the roaster or slow cooker breaks down the meat, allowing it to be easily shredded, and the sofrito to stew it further, prepare the arepas.
My partner in crime tells me that Harina Pan is the best, authentic arepa brand, but I’m unable to find that locally. I use the Goya masarepa white cornmeal—and follow the instructions right on the bag—to create the arepas, first rolling the dough into the ball, then tossing it from palm to the other until I get the desired thickness (about a ½-inch) and circumference (at least three inches across).
Next, I brush the arepas with olive oil and cook at a very high heat on the griddle, flipping it from one side to the other when browned and crunchy on the exterior. The interior of the dough should remain a little soft. When done, allow to cool on a plate or baking rack. Using a fork or bread knife, carefully, open the arepas to form a pocket, into which the stew will be placed. If you’re pressed for time, I suggest just cutting the arepa in half and stacking it or serving open-faced, gourmet style.
Place a large tablespoon of the beef stew in or on the arepa, top with black beans and fresh cilantro and service.
Note: Time permitting, I may also fry up some plantain chips, which can be added for a little extra texture and crunch.
All Rights Reserved, Simply Sibarita, 2009
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