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Seco de Carne
Peruvian Cilantro Beef Stew
A vibrant and hearty Peruvian beef stew, slow-braised in a flavorful base of cilantro, beer, and aromatic spices. The signature green hue and rich, tender beef make this a comforting and impressive dish.
đ§ Ingredienser
- 1 kg Beef chuck
- 2 bunches Cilantro
- 350 ml Beer(A light lager or pilsner works well)
- 2 tbsp AjĂ amarillo paste(Adjust to taste for spice level)
- 2 medium Yellow onion
- 4 cloves Garlic
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Vegetable oil
- 250 ml Beef broth(Or water)
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the beef cubes on all sides until deeply browned and a nice crust forms. This browning is crucial for flavor. Remove the browned beef to a plate and set aside.
â±ïž 15 minutes - 2
Reduce the heat to medium. Add the chopped yellow onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, ground cumin, and ground coriander. Cook for another minute until fragrant, stirring constantly to prevent burning.
â±ïž 8 minutes - 3
Add the ajĂ amarillo paste to the pot and stir to combine with the onions and spices. Cook for 1-2 minutes, allowing the paste to bloom and release its aroma.
â±ïž 2 minutes - 4
In a blender, combine the roughly chopped cilantro, beer, and beef broth. Blend until the cilantro is completely puréed and the mixture is smooth and vibrant green. Pour this cilantro-beer mixture into the pot with the onions and spices. Stir well to incorporate.
â±ïž 5 minutes - 5
Return the seared beef cubes (and any accumulated juices) to the pot. Stir to ensure the beef is submerged in the liquid. Bring the stew to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for at least 2 to 2.5 hours, or until the beef is fork-tender and easily shreds. Stir occasionally to prevent sticking.
â±ïž 2 hours 30 minutes - 6
Once the beef is tender, taste the stew and adjust seasoning with salt and pepper as needed. If the sauce is too thin, you can remove the lid and simmer gently for a few more minutes to reduce it slightly. The stew should have a rich, thick consistency and a bright green color.
â±ïž 5 minutes - 7
Serve the Seco de Carne hot, traditionally accompanied by fluffy white rice and creamy cannellini beans or black-eyed peas. Garnish with fresh cilantro leaves if desired.
đĄ Proffstips
- âThe stew should have a vivid, bright green color from the cilantro. Avoid overcooking the cilantro mixture, which can dull the color.
- âThe beer adds a subtle depth and slight bitterness that complements the richness of the beef.
- âCilantro is the star ingredient; ensure you use fresh, good-quality cilantro for the best flavor and color.
- âFor deeper flavor, you can marinate the beef in some of the cilantro-beer mixture for 30 minutes before searing.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Seco de Cordero: Substitute lamb shoulder or leg for beef.
- Seco de Chivo: Traditionally made with kid goat, offering a slightly gamier flavor.