Peruvian Beef Seco and Frejoles (Cilantro Beef Stew)
Peruvian Beef Seco
Serve with PeruvianCanary Beans and White Rice
Recipe by Chef Freyka
Serves 8
Ingredients:
Marinade
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||||
2
|
lb.
|
Lamb
shoulder
|
Substitute
with chuck roast
|
|
1 tsp. each: salt, fine ground pepper, cumin,
crushed dry oregano.
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||||
Canola oil
|
As needed/throughout
the recipe
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|||
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
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||
4
|
medium
|
carrots
|
Peeled/sliced length wise/sliced
|
|
½
|
cup
|
Frozen
green peas
|
||
Salt
|
To taste
|
|||
Fine
ground pepper
|
To taste
|
|||
Oregano
|
Crushed
|
|||
- Cut medium size pieces of meat, approximately 2-inch size, pat them dry with a paper towel.
- Season the meat with the “Peruvian Northern Spice Mix”. Preheat a large pot, over medium-high heat, add oil and heat it through.
- Brown all the pieces of meat; work in batches if necessary. Remove the meat from the pot and transfer to a bowl.
- 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.
- 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.
- Incorporate the hot yellow and red pepper pastes. Stir to combine. Add the cumin.
- Return meat to the pot, include the marinade liquid.
- Bring to a boil; then simmer on high until the pieces of meat are fork-tender.
- Add the carrots, cook for about 3-4 more minutes; add green peas and the cilantro paste. Turn the heat off.
- Serve warm with a side of steamed rice and Peruvian Canary Beans.
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