Colombian Shredded Beef in Tree Tomato and Cane Syrup Stew with Golden Cheese Arepas

Instructions

1. 1

   1. Place the beef flank in a large pot with 1500 ml (6.3 cups) of water, half of the white onion, 60 g (1/2 cup) of the scallions, half of the garlic, the bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Bring to a boil, reduce the heat, and cook covered for 120 minutes, or until the beef is very tender and easy to shred.

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   2. Remove the beef from the pot and let it rest for 10 minutes. Reserve 500 ml (2 cups) of the cooking broth and discard the bay leaves. Shred the beef with two forks and set aside.

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   3. For the stew, heat 1 tablespoon of vegetable oil with the annatto in a wide skillet. Add the remaining white onion, remaining scallions, remaining garlic, and red bell pepper. Cook over medium heat for 6 to 8 minutes, until the vegetables are soft.

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   4. Add the ripe tomato, tree tomato, grated panela, ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 10 minutes, stirring, until the sauce becomes thick and fragrant.

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   5. Stir the shredded beef into the stew and gradually add 250 to 300 ml (1 to 1.25 cups) of the reserved broth until the texture is juicy but not watery. Cook over low heat for 15 more minutes so the beef absorbs the flavors. Adjust salt and stir in the fresh cilantro.

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   6. For the arepas, mix the pre-cooked yellow cornmeal with 300 ml (1.25 cups) warm water, the grated fresh farmer cheese, and 1 teaspoon of salt in a bowl. Let rest for 5 minutes until the dough hydrates.

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   7. Divide the dough into 6 portions and shape medium arepas about 1 cm thick. If the dough cracks, lightly moisten your hands with a little warm water.

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   8. Heat a skillet or griddle over medium heat and add the butter with the remaining tablespoon of vegetable oil. Brown the arepas for 4 to 5 minutes per side until fully cooked inside and golden-crisp outside.

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   9. If you prefer to finish them in the oven, transfer them to a preheated oven at 200 °C / 400 °F for 8 minutes after browning them in the skillet.

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    10. Serve the hot shredded beef with plenty of tree tomato stew and the golden cheese arepas on the side.