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