Seco De Carne Cilantro Beef Stew Recipes
PERUVIAN LAMB STEW/SECO DE CORDERO
Lovely tasty sauce complements lamb or even chicken.
Provided by Colette Bowling
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 12
Steps:
- 1. Cut the meat into approximate 2 inch cubes.
- 2. Mix the vinegar with the garlic, cumin, 1/4 cup of vegetable oil, and some salt and pepper. Pour over the meat. Let the meat marinate at room temperature for 30 minutes to an hour.
- 3. Purée the cilantro (stems removed) with some water in a blender until you get a smooth paste.
- 4. Heat the 3-4 tablespoons of oil in a large pot on high heat. Brown the meat on all sides. Remove the meat to a plate.
- 5. Lower the heat and add the onion and aji pepper to the pot with the leftover marinade. Cook until soft and fragrant, about 5 minutes.
- 6. Add the meat back to the pot along with the beer, the cilantro purée and the cup of stock. Cover and cook over low heat until the meat is tender, about an hour.
- 7. Peel and quarter the potatoes and add them to the stew; continue to cook over low heat until potatoes are tender, about 30 minutes more, adding chicken broth if needed.
- 8. Serve warm over rice.
SECO DE CARNE (CILANTRO BEEF STEW)
Steps:
- Heat the oil in a saucepan over high heat, and when it is very hot sear the beef pieces until they are golden brown. Put the cilantro and spinach in the blender and process with one cup water. Reserve. Add the onions, garlic and aji amarillo paste to the saucepan; stir and let them cook until the onions are soft and translucent. Pour the cilantro mix and turn the heat to medium heat. Stir constantly until the water evaporates. Add one tablespoon of oil, if necessary, to fry the herbs. The cilantro and spinach are going to get a dark green color. Pour 6 cups of water and simmer over medium-low heat for 2 hours with the lid on. Check constantly and add water if necessary. When the meat is fork tender add the potatoes, green peas and carrots; cook uncovered for 15 minutes or until the vegetables are tender. The stew is ready when the veggies are cooked and the juice is reduced. Serve with rice and beans.
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- Heat a large pot over high heat with a little bit of oil. Add beef and brown aggressively. You may need to do it in batches - if you add too much beef at the same time, it will start to cook rather than brown. When the beef is brown, remove from the pot.
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- First, it is very important to pick the right cut of meat. Although you can choose from many cuts, it’s best to select lean meat. Make sure it’s firm but tender. Our choice is top sirloin, and we prefer to cut it at home to make sure that all meat cubes have a similar size, ideally with cubes of 1.5 to 2 cm. After cutting the meat, rinse and dry with a dish towel
- With the help of a mortar, grind the garlic with the peppercorns, salt and cumin. Crush to get a paste of similar consistency. Next, season the meat with the mixture, rubbing well for a few minutes. Marinate for about thirty minutes in a container covered in the refrigerator.
- Put a deep iron pot or saucepan over medium high heat and add two tablespoons of corn oil. When the pot beings to get very hot, add the cubes of meat little by little, one next to the other, so that all the cubes are in contact with the hot surface of the pot. Cook the cubes on all sides, carefully seal the meat. This will ensure that the flesh has a golden tone and remains juicy inside. When the meat begins to release its juices, add the tomato finely cut into cubes, and the yellow pepper. Cook for a few minutes and add the potato cubes. Try to make the potato cube sizes similar to that of meat cubes.
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- Pre Prep: Remove meat from fridge at least 30 minutes before starting to cook so it's not too cold.In the meantime, peel and chop onion, peel and crush garlic and prepare "cilantro water".
- Cilantro Water: Add 1/2 bunch of cilantro (stems and all) to a blender, add beef broth and salt and pepper to taste. Amounts will depend on saltiness of beef broth.
- Brown Beef: Preheat instant pot by pressing the "sauté" button and wait until it says "hot". Once hot, add a splash of avocado oil and then brown the meat in 4-5 batches. Do NOT add all the beef at once. The individual pieces should not touch each other while browning. If you add too much meat at once it will release too much liquid and boil instead of brown. Add more oil as needed in between batches. Remove the browned beef and set aside in a bowl.
- Deglaze: Once all the meat is browned, add some water to the pot and deglaze the bottom by scrubbing off all the burnt bits and pieces with a wooden spatula. Then remove the inner pot and rinse and dry before continuing.
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