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
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.