Ropa Vieja con Arepas

Ropa Vieja with Arepas

Ropa Vieja

  • 1 pot roast, chuck or round, about 2 1/2 to 3 pounds
  • 1 cup beef broth
  • 1/4 cup sofrito (4 -5 cubes)
  • 2 Tbs tomato paste
  • 1 medium onion, sliced
  • 3 cloves of garlic, chopped
  • 10 pimento stuffed olives
  • 1 envelope of sazon, sin achiote
  • 2 Tbs olive oil
  • adobo, to season
  • 1 can fire roasted diced tomatoes
  • 2 carrots peeled & sliced

Heat large pan over medium-high heat, drizzle pot roast with olive oil, season with adobo. Brown roast for about 5 minutes on each side, or until evenly browned.

Pour beef both into slow cooker with, softito, tomato paste & sazon.

Place pot roast in slow cooker, add onions, garlic and olives over pot roast.

Set on LOW for 10 hours or HIGH for 6.

2 hours before it’s done add carrots and can of tomatoes.

Arepas (adapted from Bobby Flay)

  • 2 1/2 cups milk
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 1/2 cups white arepa flour (precooked cornmeal)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon honey
  • Vegetable or canola oil, for cooking

Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.

Combine arepa flour, salt and pepper in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).

Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick), if the dough is too sticky add more arepa flour.

Heat 2 tablespoons of oil in a large nonstick skillet or griddle over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels until ready to serve.

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