Name: Wagyu Short Rib "Asado Negro Style" with Arepitas
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT3H5M0.000S
Yield: 4 to 6 servings
Ingredients: 1/4 cup vegetable oil; 3 tablespoons piloncillo or panela (unrefined cane sugar), grated; 2 pounds boneless Wagyu short rib, cubed; Kosher salt and freshly ground black pepper; 1/4 cup diced onion; 1/4 cup diced chile cachucha (sweet chile); 6 cloves garlic, minced; 1/4 cup diced red peppers; 1/4 cup diced leeks (green parts only); 1 tablespoon Dijon mustard; 3/4 cup malt beverage, such as Malta Goya; 3/4 cup red vermouth; 3 tablespoons piloncillo or panela (unrefined cane sugar), grated; 1 tablespoon anise seeds; 1 cup precooked corn flour (masa arepa flour); 1 cup freshly grated queso blanco, plus more for serving; 1 tablespoon melted butter; 1 teaspoon kosher salt; Neutral cooking oil, for fryer; Guacamole, homemade or store-bought; 1 cup fresh micro cilantro

Directions

Special equipment:

a large stovetop pressure cooker; a deep-fryer

For the Wagyu short rib Asado Negro: In a large stovetop pressure cooker, heat the vegetable oil on medium-high heat. Add the piloncillo and let melt and turn into a dark caramel, about 2 minutes. Meanwhile, sprinkle the meat on all sides well with salt and pepper. Add the meat to the pressure cooker and sear on each side, about 5 minutes. Add the onions, chile cachucha, garlic, red peppers and leeks and stir to combine. Add the Dijon, malt beverage and vermouth and bring to a simmer. Cover with the pressure cooker lid and cook on high pressure until the short ribs are tender, about 1 hour. Carefully release the pressure according to the manufacturer’s instructions.
Remove the meat from the pressure cooker and set the beef broth aside. Shred the beef in a large bowl and add 1 to 2 cups of the broth.
For the anise and piloncillo arepitas: Combine the piloncillo, anise seeds and 1 cup water in a pot on medium heat for 5 minutes. Turn off and let rest until warm to the touch, about 15 minutes. Combine this liquid with the masa, queso blanco, butter and salt in a bowl. Mix well with your hands until all the ingredients are incorporated and the dough does not stick to your hands.
Divide the dough into 12 equal balls, about 2 ounces each, and flatten with the palms of your hands, pressing to make 2-inch rounds that are about 1/2-inch thick.
Fill a fryer with oil halfway up the side. Heat the oil to 350 degrees F.
Fry each arepita for 4 minutes, then remove and place on paper towels to drain.
To serve: Serve the Asado Negro on the anise and piloncillo arepitas, with guacamole, queso blanco and cilantro.

Wagyu Short Rib "Asado Negro Style" with Arepitas

Ingredients

Wagyu Short Rib Asado Negro:

Anise and Piloncillo Arepitas:

For Serving:

Directions

Special equipment:

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