Seco de Carne
Peruvian beef slow-braised in a thick, fragrant sauce of cilantro, garlic and yellow ají amarillo pepper — traditionally served with white rice and beans.
Ingredients
- beef900 g
- salt1 to taste
- black pepper1 to taste
- cumin1 tsp
- cilantro100 g
- garlic4 cloves
- ají amarillo paste3 tbsp
- oil3 tbsp
- onion2 pcs
- lager beer400 ml
- potato400 g
- carrot2 pcs
- peas150 g
Instructions
Cut the beef into 3–4 cm cubes, rub with salt, black pepper and cumin, and let marinate for 15 minutes at room temperature.
In a blender, purée the cilantro, garlic and ají amarillo paste with 100 ml of beer into a smooth, thick green sauce.
Heat oil in a wide, heavy-bottomed pot over high heat and brown the beef in batches, 2–3 minutes per side, until nicely seared; transfer the meat to a plate.
In the same pot, over medium heat, sauté the chopped onion until translucent, about 5 minutes.
Return the meat to the pot, pour in the green sauce and the remaining beer. Bring to a boil, reduce the heat to low, cover and simmer for 60 minutes until the meat is tender.
Add the diced potatoes and carrots, cover and simmer for another 20 minutes until the vegetables are tender.
Add the peas and cook uncovered for another 7 minutes, until the sauce thickens to a rich gravy consistency.
Season with salt and black pepper to taste and serve hot.
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