Recipe courtesy of Lorena Garcia
Wagyu Short Rib "Asado Negro Style" with Arepitas
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 932
- Total Fat
- 76
- Saturated Fat
- 29
- Carbohydrates
- 30
- Dietary Fiber
- 2
- Sugar
- 10
- Protein
- 28
- Cholesterol
- 134
- Sodium
- 644
- Total: 3 hr 5 min (includes cooling time)
- Active: 1 hr 20 min
Ingredients
Wagyu Short Rib Asado Negro:
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
Anise and Piloncillo Arepitas:
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
For Serving:
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.