Peruvian Beef Seco and Frejoles (Cilantro Beef Stew)



Peruvian Beef Seco
Recipe by Chef Freyka
Serves 8
Ingredients:
Marinade

2
lb.
Lamb shoulder
Substitute with chuck roast


Peruvian Northern Spice Mix
1 tsp. each: salt, fine ground pepper, cumin, crushed dry oregano.


Canola oil
As needed/throughout the recipe
4
cups
Kombucha, orange-ginger
Instead of Chicha de Jora
Stew

2
large
Yellow onions
Small diced
2
tbsp.
Garlic paste
4 cloves of garlic
4
tbsp.
Hot yellow pepper paste
Instead of Aji Amarillo
8
tbsp.
Hot red pepper paste
Instead of Aji Panca
1
cup
Cilantro paste
Recipe on notes
1
tbsp.
Cumin

4
medium
carrots
Peeled/sliced length wise/sliced
½
cup
Frozen green peas



Salt
To taste


Fine ground pepper
To taste


Oregano
Crushed
 Directions:
  1. Cut medium size pieces of meat, approximately 2-inch size, pat them dry with a paper towel.
  2. Season the meat with the “Peruvian Northern Spice Mix”. Preheat a large pot, over medium-high heat, add oil and heat it through.
  3. Brown all the pieces of meat; work in batches if necessary. Remove the meat from the pot and transfer to a bowl.
  4. Cover the meat with the chicha de Jora or the kombucha. Set aside the meat, for at least 2 hours to marinade. The perfect time will be 24 hours.
  5. In the same pot, add some more canola oil and sauté the onions with a pinch of salt, until tender and caramelized. Stir the garlic in until fragrant.
  6. Incorporate the hot yellow and red pepper pastes. Stir to combine. Add the cumin.
  7. Return meat to the pot, include the marinade liquid.
  8. Bring to a boil; then simmer on high until the pieces of meat are fork-tender.
  9. Add the carrots, cook for about 3-4 more minutes; add green peas and the cilantro paste. Turn the heat off.
  10. Serve warm with a side of steamed rice and Peruvian Canary Beans.

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