Molecular Seco de Res Peruvian Style

A modern molecular gastronomy take on the traditional Peruvian Seco de Res, deconstructed into flavorful spheres and foams to surprise the palate while preserving the essence of the classic beef stew.

Steps

1. Marinate beef cubes in chicha de jora, minced garlic, ají amarillo paste, salt, and pepper for 30 minutes.
2. Sear marinated beef in olive oil until browned and set aside.
3. In a pot, sauté red onion until translucent, add beef broth and cilantro, then return beef to pot.
4. Simmer gently for 1 hour until beef is tender.
5. Mix cornstarch with a little water, add to stew to thicken slightly, then cool the stew.
6. Prepare sodium alginate bath by dissolving sodium alginate in water.
7. Using a syringe, drop small amounts of cooled stew into sodium alginate bath to form spheres; rinse spheres in clean water.
8. For the foam, heat beef reduction gently and blend in soy lecithin, then aerate with a hand blender.
9. Plate by placing seco de res spheres on the plate, topping with foam, and garnish with fresh cilantro leaves.