Braised Brisket Stuffed Arepa

Ease of preparation rating: Medium.

Yield:  6 servings.

Ingredients:

2 cloves garlic, minced

1/4 cup (60 ml) Worcestershire sauce

2 tablespoons (30 ml) white vinegar

1 white onion, finely chopped and divided

4 tablespoons (30 ml) olive oil, divided

18 ounces (505 grams) beef brisket

3 small tomatoes, chopped

1 small red pepper, chopped

½ tablespoon (3 ml) cumin

1 small can of diced tomatoes

6 Arepas, warmed

Salt and pepper

9 ounces (260 grams) white Cheddar cheese, grated

Method:

In a mixing bowl, make a marinade by whisking garlic, Worcestershire sauce, vinegar, half of the onion, and half of the olive oil, season with salt and pepper.

Transfer beef brisket to a re-sealable bag and add marinade.

Seal bag and massage marinade into the meat, refrigerate for two hours.

Preheat oven to 300 F (150 C).

After marinating, transfer the beef and marinade to a roasting pan and top up with enough water to cover the meat.

Cover the pan and cook for two hours, or until the meat will pull apart with a fork.

Heat remaining olive oil in a large cast iron skillet over medium-high heat.

Add remaining onion, fresh tomatoes, and red pepper, and cook for three to four minutes, until onions start to soften.

Stir in cumin and continue cooking for one minute, stirring constantly.

Add the canned tomatoes and cook for five minutes, then add the cooked, shredded beef.

Cook beef for two minutes or until hot, season with salt and pepper, and remove from heat.

Divide the beef between the Arepas.

Top with cheddar cheese. Serve hot.