ROASTED MEAT & OLIVES AREPAS
With meat, with cheese and, of course, with European olives. Arepas are among our favorite dishes not only because they are easy to make, but also because they can be combined with a thousand and one ingredients … Delicious!
- 4 oz. Manzanilla olives
- 25 oz. round beef or stew meat
- 2 carrots in half slices
- 2 medium onions in julienne
- 400 ml red wine
- 2 thyme twigs
- 1 rosemary twig
- 1 tbsp tomato paste
- 1 sliced garlic clove
- Extra virgin olive oil
- 3 oz. of sliced Manzanilla olives
- 0.8 oz. pre-cooked corn flour (White corn flour Bread)
- 1 cup room temperature water
- Thick grated cheese
STEP BY STEP INSTRUCTIONS
For Roasted Meat
Cut the olives into slices.
In a pot add a drizzle of olive oil and brown the previously salted meat on all sides. Remove and set aside the meat.
Cover the meat with water, add the herbs and cook for 2.5 hours over low heat or until the meat is tender.
Remove the meat and undo with the help of a fork. Add part of the broth and vegetables until you have a juicy shredded meat. Serve hot.
Mix and integrate the corn flour with a little salt and room temperature water. Let stand for 15 minutes, make balls of about 8 cm in diameter and crush leaving them about 3 cm thick.
Fry in a pan with a little olive oil until browning lightly. Finish in an oven at 350ºF for about 5 minutes. Hit them and when they sound like a drum, they’re ready. Remove and open to fill.
Fill the arepas with roasted meat, cheese and finish with a topping of sliced Manzanilla olives.