Modern Peruvian Seco de Res

A contemporary twist on the traditional Peruvian seco de res, featuring tender beef stewed with cilantro, chicha de jora marinade, and vibrant Andean spices, served with a quinoa and sweet potato mash.

Steps

1. Marinate the beef cubes in chicha de jora (or white wine) with minced garlic, cumin, smoked paprika, salt, and pepper for 30 minutes. 2. Heat oil in a saucepan over medium heat. Sauté onions until translucent. 3. Add the marinated beef with marinade, cook until browned on all sides. 4. Pour in beef broth, bring to a simmer, cover, and cook for 45 minutes until beef is tender. 5. Meanwhile, boil sweet potato until soft, then mash with cooked quinoa and chopped cilantro. Season with salt and a squeeze of lime. 6. Once beef is tender, adjust seasoning and sprinkle chopped cilantro. 7. Plate the stew alongside the quinoa-sweet potato mash and garnish with fresh parsley and an additional lime wedge.

150g beef chuck, cubed 1/4 cup chicha de jora or dry white wine 1/2 cup beef broth 1 small sweet potato, peeled and cubed 1/4 cup cooked quinoa 1/4 cup fresh cilantro, chopped 1 small onion, diced 1 garlic clove, minced 1/2 tsp ground cumin 1/2 tsp smoked paprika 1 tbsp vegetable oil Salt and pepper to taste 1 lime wedge Fresh parsley for garnish