Maribel Araujo and Aristides Barrioss Pabellon Arepa

• 1 1/2 pounds eye of round
• 1/4 cup vegetable oil
• 1 medium Spanish onion, finely diced
• 2 small red bell peppers, finely diced
• 6 jalapeo peppers, finely diced
• 6 cloves garlic, finely chopped
• 2 ounces Panela, or 1/4 cup firmly packed light brown sugar
• 2 tablespoons Worcestershire sauce
• 1 (8-ounce) can tomato paste
• 4 tablespoons (1/2 stick) unsalted butter
• Kosher salt and freshly ground black pepper
• 8 ounces dried black beans
• 1 medium Spanish onion, chopped
• 1 small red bell pepper, chopped
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• 2 ounces Panela, or 1/4 cup firmly packed light brown sugar
• Kosher salt and freshly ground black pepper
• Vegetable oil, for deep-frying
• 3 ripe sweet plantains
• 2 tablespoons kosher salt
• 6 cups precooked corn flour (found in the Latin markets)
• 6 tablespoons canola oil, plus more for cooking the arepas
• 2 cups crumbled white salty cheese, such as Venezuelan Queso de Ano or Mexican Cotija

1. To cook the beef, put it in a medium pot and add enough water to cover by 2 inches.
2. Bring to a boil over high heat, reduce the heat to medium-low, and simmer, uncovered, until just tender, about 3 hours, adding more water if needed to cover.
3. Meanwhile, cook the black beans: Combine the beans with the onion, bell pepper, garlic, cumin, and Panela in a large pot and add cold water to cover by 2 inches.
4. Bring to a boil over high heat, reduce the heat to medium, and simmer, uncovered, until tender, about 3 hours.
5. Remove the beef to a plate and let it cool slightly; reserve the cooking broth.
6. Once it is cool enough to handle, shred the beef into bite-size pieces.
7. Heat the oil in a large saute pan over medium-high heat until it begins to shimmer.
8. Add the onion, red bell peppers, and jalapenos, and cook until soft, about 5 minutes.
9. Add the garlic and cook for 1 minute.
10. Add the Panela and cook until the vegetables become slightly caramelized, about 5 minutes.
11. Add the Worcestershire and simmer for 5 minutes.
12. Add the tomato paste and 2 cups of the reserved cooking broth.
13. Bring to a simmer and cook until slightly reduced, about 7 minutes.
14. Add the butter and cook until melted.
15. Add the beef and cook until just warmed through.
16. Season with salt and pepper to taste.
17. If the mixture is a little too dry, add more of the reserved broth.
18. To cook the plantains, heat a scant 1/4 inch of oil in a deep skillet to 375F.
19. Slice the plantains on the diagonal into 1/4-inch-thick slices, and fry them, turning occasionally, until they are caramelized and dark brown, about 1 1/2 minutes.
20. Remove from the skillet and drain on a paper-towel-lined plate.
21. To make the arepas, preheat the oven to 375F.
22. Combine 7 1/2 cups lukewarm water and the salt in a large bowl and stir until the salt dissolves.
23. Add the flour slowly, and mix with your hands until the dough comes together.
24. Transfer the dough to a lightly floured flat surface and knead until smooth.
25. Shape into a ball and let rest for 3 minutes.
26. Remove a small piece of dough and roll it into a ball; if the dough cracks slightly, add a little more water, continue kneading, and let rest again.
27. Once you reach the perfect texture, add the oil and knead it into the dough for a couple of minutes until blended.
28. Using wet hands, divide the dough into 12 equal pieces and form each piece into a ball.
29. Form the balls into flat round cakes about 1-inch thick and 5 inches in diameter.
30. Heat about 2 tablespoons oil on a griddle or in a large frying pan over medium heat until it begins to shimmer.
31. Fry 4 arepas at a time until golden brown on each side, about 7 minutes per side.
32. Transfer to a baking sheet.
33. When all of the arepas have been cooked, bake in the oven for 10 minutes.
34. Season the beans with salt and pepper.
35. Slice the arepas in half, and stuff them with the beans, beef, plantains, and cheese.

vegetable oil, spanish onion, red bell peppers, jalapeo peppers, garlic, panela, worcestershire sauce, tomato paste, butter, kosher salt, black beans, spanish onion, red bell pepper, garlic, ground cumin, panela, kosher salt, vegetable oil, sweet plantains, kosher salt, corn flour, canola oil, cheese

Taken from www.epicurious.com/recipes/food/views/maribel-araujo-and-aristides-barrios-s-pabellon-arepa-375911 (may not work)