Meat
Seco de Res (Beef and Cilantro Stew)
Northern-style beef stew with cilantro, yellow chili and chicha.
Gluten-free
Ingredients
- 800 g beef shank or chuck, in pieces
- 1 cup fresh cilantro
- 1 red onion
- 4 garlic cloves
- 2 tablespoons yellow chili (ají amarillo) paste
- 1 tablespoon ají panca paste
- 1/2 cup chicha de jora or beer
- 1 cup beef broth
- 2 carrots, cut into sticks
- 1/2 cup peas
- Oil, salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the washed cilantro in the mixing bowl and blend 10 sec/speed 8. Set the purée aside.
- Without washing the mixing bowl, add the onion and garlic in chunks and chop 4 sec/speed 5. Scrape down with the spatula.
- Add oil and sauté 5 min/120°C/speed 1.
- Add the yellow chili and ají panca and sauté 3 min/120°C/speed 1.
- Add the beef, chicha, cilantro purée and broth. Cook 60 min/100°C/reverse/spoon speed.
- Add the carrot and peas and cook 15 min/100°C/reverse/spoon speed. Adjust salt and pepper.
- Serve with white rice and canary beans.
Tips
- Chicha de jora gives the authentic flavor; if you can't find it, use a pale beer.
- The cilantro should stay bright green — don't overcook it or it will turn bitter.
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