World Flavors Cookbook

Seco de Res a la Norteña

A fragrant cilantro-based beef stew, slow-cooked with chicha de jora (fermented corn beer) and served with canary beans and rice.

Cuisine: Peru

Ingredients

• 1 kg beef (chuck or brisket), in large chunks
• 2 cups fresh cilantro, blended
• 1 cup chicha de jora (or dark beer)
• 1 onion, diced
• 2 tbsp aji amarillo paste
• 1 cup peas and sliced carrots
• Cumin, salt, and pepper
• Serve with: Boiled yuca, canary beans, and white rice

Instructions

1. Season and brown the beef. Remove.
2. Sauté onion, garlic, and aji amarillo. Add blended cilantro and cook for 5 minutes.
3. Return beef to the pot. Add chicha de jora. Simmer on low heat until beef is very tender.
4. Add peas and carrots in the last 15 minutes.
5. Serve with rice and beans.