Main course

Seco de Res

Slow-braised beef in a concentrated cilantro, ají amarillo, dark beer, and stock sauce with potatoes and peas.

What you’ll need

• beef chuck: 1200 g
• cilantro: 150 g
• dark beer: 300 ml
• beef stock: 600 ml
• onion: 200 g
• ají amarillo paste: 60 g
• potatoes: 800 g
• green peas: 180 g
• garlic: 20 g
• vegetable oil: 45 ml
• fine salt: 12 g
• ground cumin: 4 g
• black pepper: 3 g

How to make it

1. Cut the beef into 4-5 cm cubes, dry thoroughly, and season with salt, pepper, and cumin. Blend the cilantro with 150 ml of the stock until completely smooth.

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