The dried beef It is one of the inevitable dishes in the Peruvian cookbook. The Gastronaut He gives us his recipe for 6 people and the essential tips to obtain super soft meat.
Follow the steps:
- 1kg of meat for stew
- 1 red onion
- 2 tablespoons minced garlic
- 3 tablespoons yellow pepper paste
- 1 tablespoon mirasol chili paste
- 1/2 cup coriander paste
- 1 bottle of 333ml black beer
- 1lt beef, vegetable or water broth
- 2 yellow potatoes in cubes
- 1/2 cup of peeled peas
- 2 sliced carrots
- Salt, pepper and cumin to taste
In a pot over medium heat add a generous stream of oil and seal the pieces of meat. When they are golden, and before turning them over, season with salt, pepper and cumin to taste. Once golden, remove and reserve. In the same pot, add the chopped onion along with the ground garlic and once golden, add the yellow chili paste, mirasol chili paste and blended coriander. We season for a few minutes and when we see that it wants to stick to the pot, we add the black beer to scrape and recover the flavor at the bottom of the pot. We return the pieces of meat, cover with the chosen liquid and let cook over medium low heat with the pot covered, for 2 hours (approximately) or until the meat can be cut with a spoon. Add the potatoes, peas and carrots and cook for 8 minutes until they are soft and the sauce from the seco thickens. Ready to serve accompanied by beans and rice.
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