Seco de res

Ingredients

• 800 g beef chuck
• 1 piece red onion
• 3 cloves garlic
• 1 bunch fresh cilantro
• 2 tbsp ají amarillo paste
• 3 tbsp sunflower oil
• 1 tsp ground cumin
• 250 ml lager beer
• 300 ml beef broth
• 2 pieces carrot
• 120 g frozen peas
• 500 g waxy potatoes
• to taste fine salt
• to taste ground black pepper
• 280 g long-grain white rice
• 500 g cooked white beans

Method

1. Cut the chuck into large, even chunks, then dry them thoroughly; the meat should be quite matte to sear instead of boiling.
2. Sear the beef in hot oil on all sides until it forms a brown crust and the juices stick to the bottom of the Dutch oven, then set aside.
3. Sauté the chopped red onion in the same Dutch oven until it becomes tender, sweet, and lightly browned, then add the garlic and cumin until fragrant.
4. Blend the cilantro with a little broth to obtain a smooth green sauce, then add it to the Dutch oven with the ají amarillo paste and cook until the color deepens and the raw smell disappears.
5. Return the beef to the Dutch oven, pour in the beer, and simmer gently until the alcohol evaporates and the sauce begins to coat the meat.
6. Add the broth, cover partially, and let simmer over low heat until the beef is fork-tender and the sauce is deep and fragrant.
7. Add the potatoes and carrots, continue cooking until they are tender without falling apart, then fold in the peas at the end of cooking to keep their color.
8. During the final simmering, cook the white rice and reheat the white beans; they should be hot and moist at serving time.
9. Adjust the salt and pepper, then serve the seco generously coated in the green sauce with the white rice and beans on the side.

Nutrition

Per serving

Energy

963.5 kcal

Protein

63.57 g

Carbohydrate

116.94 g

Fat

24.63 g

Fibre

13.57 g

Calcium

66.81 mg

Iron

3.61 mg

Magnesium

39.87 mg