I am recently left New York City and of course what I miss the most are the amazing choices of cuisine. One of my favorite spots was a tiny restaurant in the East Village that served up hot, fresh arepas! Arepas are a delicious corn cake stuffed with meat or vegetables. This is one thing that I absolutely crave, so what do I do when this happens? Learn to make it myself. This dish is definitely a labor of love and for me, a weekend dish when I have time to let the meat simmer and have an extra set of hands to watch the kids. If you don't want make the arepas this meat is delicious on its own!
Serves 4
Beef
2 lbs flank steak
2 large onions chopped and divided in half
4 celery stalks chopped
3 large carrots chopped
4 cups beef stock
2 bell peppers chopped
6 garlic cloves chopped
28 oz jar whole tomatoes drained and then crushed
7 tbsp extra virgin olive oil, divided
6 fresh bay leaves or 2 dried
1 tsp cumin
1/2 tbsp Worcestershire sauce
Salt and pepper
Cilantro leaves for garnish
Arepas
2 cups donarepa or masarepa flour- precooked yellow cornmeal (this can be found at specialty food shops or ordered online)
2 tsp kosher salt
2 1/2 cups warm water
1 tbsp canola oil
Suggested Accompaniments- Black beans, Queso Fresco, Plaintains, Hot Sauce
Heat a large casserole pot on medium high and add 3 tbsp oil. Add carrots, celery, 1 onion and sauté until soft, about 5 minutes. Remove from pan and set on a side plate
Season meat with salt and pepper on both sides. Turn heat to high and add an additional 1-2 tbsp oil to the pan, just so bottom is coated. Add meat and sear on both sides, about 3 minutes per side. Add back vegetables and bay leaves. Add beef stock it should just about over the meat, if it isn't enough add water or more beef stock to just cover. Bring to a boil, cover and lower to a simmer for about 2 hours.
Once meat is soft and can be shredded with fork, remove from pot. Strain liquid and reserve. Remove vegetables- you can discard or keep for another use. Increase pan heat to medium- low and add 2 tbsp olive oil. Add peppers, garlic, remaining onion, cumin, and sauté about 5 minutes. Add tomatoes, worcestershire, salt and pepper to taste and sauté until everything is soft, about 10 minutes more.
While this is cooking, shred the meat. Taste and add additional salt and pepper as needed. Add meat to pan and some of the reserved liquid if it looking dry and cook all together. Once heated through it is done!
Meanwhile prepare arepas.
Add masarepa flour and salt to a large bowl. Make a well in the center of the flour and add in water. Mix with wooden spoon until there are no lumps. Let sit for 5 minutes.
Mix dough with your hands and form balls, you should get about 7-8 depending on how big you like them. Flatten them out a bit so they are disc shape.
Heat a large non-stick skillet to medium low and add oil. Add arepas and cover. Cook for 6-8 minutes until golden brown. Check halfway through, if these are getting too cooked then turn heat down to low. Flip and cook uncovered for 6-8 minutes until other side is golden brown. Place on a wire rack to cool slightly. Once cool enough to handle use a pairing knife and cut a hole into the middle. You want to be able to stuff this but not have it open on both ends, like you would do with a pita. Stuff with meat and toppings of your choice! Black beans, plantains and a little crumbled queso fresco are great choices. Sprinkle with cilantro and a little of your favorite hot sauce- Mango hot sauce works great with this!
If you don't want make the arepas this meat is traditionally served over rice with beans. Make a whole grain brown rice and this is a wonderful complete meal!
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