Coconut Arepa Skillet with Shredded Asado Negro, Black Bean Cream and Green Pineapple Slaw

Instructions

1. 1

   1. Season the beef flank or eye round with 1 teaspoon salt, 1/2 teaspoon black pepper, and the ground cumin. Let it rest for 10 minutes while you prepare the remaining ingredients.

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   2. Heat a large pot over medium-high heat with 2 tablespoons annatto oil. Brown the beef on all sides for 8 to 10 minutes until deeply colored. Remove it briefly from the pot.

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   3. In the same pot, sauté 1 cup of the onion, half of the sweet pepper, and the garlic for 4 minutes. Add the tomato paste, grated panela, Worcestershire sauce, and 1 tablespoon vinegar. Cook for 2 minutes, stirring, until a thick base forms.

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   4. Return the beef to the pot and add the beef stock or water. Once it comes to a boil, reduce the heat, cover, and simmer gently for 65 minutes, or until the meat is very tender. For an oven method, transfer to a covered baking dish and cook at 325°F / 165°C for 1 hour and 30 minutes.

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   5. Remove the beef, shred it with two forks, and set aside. Boil the sauce uncovered for 8 to 10 minutes until thick and glossy. Return the shredded beef to the sauce, stir well, and adjust with a little more salt or pepper if needed.

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   6. For the dough, combine the pre-cooked cornmeal, sugar, and 1 teaspoon salt in a bowl. Add the coconut milk and warm water gradually, mixing with your hand until a soft dough forms. Let it rest for 5 minutes.

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   7. Divide the dough into 6 portions and shape medium arepas about 1/2 inch thick. Heat a skillet or griddle with 1 tablespoon annatto oil and cook the arepas for 5 to 6 minutes per side until golden. Then transfer them to a preheated oven at 350°F / 175°C for 10 minutes to finish cooking inside.

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   8. Meanwhile, make the black bean cream. In a saucepan, combine the cooked black beans, bean broth or water, the remaining diced onion, and a pinch of salt and pepper. Cook over medium heat for 6 minutes. Blend or process until smooth and thick.

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   9. For the slaw, combine the cabbage, green pineapple, remaining sweet pepper, fresh cilantro, lime juice, the remaining tablespoon of vinegar, and a pinch of salt. Lightly squeeze with your hands to blend the flavors and let it rest for 5 minutes.

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    10. Split the arepas without cutting them all the way through. Spread each one with a portion of black bean cream, fill with shredded asado negro, and finish with the green pineapple slaw. Serve with crumbled fresh white cheese on top or on the side.