Braised Beef Arepa
Ingredients
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Beef chuck, pot roast, cleaned and trimmed -- 6.5 lb
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White onion, medium dice, 2 cups -- 10 oz
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Tomato, diced, 2 qts -- 64 oz
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Beef Stock Low Sodium & Gluten Free - prepared, 2 cups -- 16 fl.oz
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Vegetable Broth prepared with Minor's Gluten Free Vegetable Base -- 8 fl.oz
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Minor's Ancho Flavor Concentrate Gluten Free 6 x 14.4 ounces -- 0.5 oz
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ANCHO AREPA
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Stouffer's Corn Pudding 4 x 72 ounces, 1 tray, thawed -- 4.5 lb
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Minor's Ancho Flavor Concentrate Gluten Free 6 x 13.6 ounces, 3 tbsp. -- 1.5 oz
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Minor's Dry Roux (Sauce/Soup Thickener) 4 x 2.5 pounds, 2 cups -- 8 oz
Preparation
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1In medium size braising pot, sear chuck roast on all sides. Remove roast and reserve.
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2In the same pot, sauté onions until lightly caramelized.
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3Add 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.
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4Cook covered in a convection oven for about 2.5 hours at 350°F or until fork tender.
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5Remove beef from braising liquid and shred, discarding any large pieces of fat or gristle.
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6Purée remaining vegetables and braising liquid into a sauce, and toss with shredded beef.
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7Ancho Arepa: In a mixing bowl thoroughly combine Corn Pudding with the Ancho Flavor Concentrate.
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8Using a spatula, fold in Dry Roux.
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9For 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
