Asado Negro Arepa* Recipe

Sear the Ribs

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef short ribs with salt, black pepper, and cumin. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Cook the Aromatics

In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and reduce by half, about 5-7 minutes.

Braise the Ribs

Return the short ribs to the pot and add the beef broth and bay leaves. Bring to a simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours or until the meat is tender and falls off the bone.

Shred the Meat

Remove the ribs from the pot and let cool slightly. Shred the meat using two forks and discard the bones. Return the shredded meat to the pot and stir to combine with the juices.

Prepare the Ingredients

In a mixing bowl, combine diced tomatoes, finely chopped onion, chopped cilantro, and minced jalapeño.

Season and Mix

Add lime juice and salt to taste. Mix well and let sit for at least 15 minutes to allow flavors to meld.

Make the Dough

In a large bowl, combine arepa flour and salt. Gradually add water, mixing with your hands until a soft dough forms. Let it rest for 5 minutes.

Shape the Arepas

Divide the dough into 4 equal portions and shape each into a patty about ½ inch thick.

Cook the Arepas

In a skillet over medium heat, melt butter. Cook the arepas for about 5-6 minutes on each side until golden brown and crispy.

Serve

Slice the arepas open and fill with the braised short rib and top with pico de gallo.