“Seco de Res a la Limeña” – Cilantro Beef Stew
We Visited Inka Fé – Restaurant Review
This post is a sum up of our visit to Inka Fé, a Peruvian bakery in Great Neck, Long Island
“Caigua Rellena”
Caigua, stuffed with beef, and veggies, served over rice.
“Anticuchos”
Beef heart skewers, marinated in spices and in a Peruvian pepper paste, served with potatoes/corn with a spicy sauce.
“Seco de Mariscos”
“Seco de Mariscos”, is a creamy stew with some seafood, great aroma, and texture in one quick dish.
“Lasagna de Ají de Gallina”
Ají de Gallina (Creamy spicy hen stew) turned into a Lasagna
“Seco de Res” is a Cilantro Beef Stew, this dish is probably one of my favorites, this dish is made in many regions of Peru every region prepare it in a different way using local ingredients. The first time I tried this dish was at my grandmother’s home she used to prepare it for birthdays and celebrations, her version is different from mine since she was born in the north of Peru (a region called “La Libertad”) and they use different ingredients.
The first thing you might notice about this dish is the dark green colors, I totally love it, this Stew is full of flavors, it has some bitterness, acidity, sweetness, spiciness and that beef flavor that some people (as me) love!
"Seco de Res a la Limeña"
Equipment
- Pot
Ingredients
- 4 Pieces of Beef
- 1 Red Onion diced
- 3 Garlic Cloves minced
- 2 Cups of Spinach leaves
- 1.5 Cups of Cilantro leaves
- 2 Tablespoon of “Ají Amarillo Paste”
- 1.5 Cups of diced Carrots
- 1.5 Cups of peas
- 2 Cups of Beef broth
- 1 Cup Light Beer (optional)
- 1 tsp of Cumin
- 1 Tablespoon of Sugar
- 4 Portions of Potatoes or Yucca (cooked)
- Salt and pepper
Instructions
- Salt and Pepper your meat.
- In a hot pot add 3 tablespoons of vegetable oil , seal your meat 2 min per side then reserve.
- In the same pot add onions, garlic, "Ají Amarillo paste" let it cook for at least 7 min or until it's caramelized. once it's cooked blend it with your spinach and cilantro leaves.
- Add your mix to the pot add the meat back, add broth, beer, a tablespoon of salt, sugar, pepper, cumin and let cook for 15 - 45 min (or less depending on your cut of meat)
- Add carrots and peas and let it cook for another 2-5 min, add more broth if needed.
Notes
- If you are using a cheap cut of beef, it might take a while to make it soft, check that before adding you veggies.
- Using a lean cut of meat its not ideal for this dish since its a stew you want to cook it in low/medium heat for a long period of time and fatty cuts of meat tend to have more flavor.
The cut of meat is important in this dish if you go for a lean cut of meat, it might need extra flavor so be sure that you have a good (homemade if possible) beef or veal stock
I love the color of this stew, that particular flavor of the cilantro combined with the flavor of “Ají Amarillo, Beer and “the sofrito” makes this stew a unique one.
I am a fan of eating veggies the right way, so I do not overcook them, try to add your veggies at the end. Put a lid on your pot turn the stove off and let the residual heat cook your veggies.
This dish goes really well with “Sarsa Criolla” the acidity and spiciness of Sarsa Criolla complement this dish.
This is one pot-dish that you can make on your next potluck, Comment what are your thoughts about this stew?
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