← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 1 kg beef chuck or shin, cut into 4 cm chunks
• 1 tsp Salt
• ½ tsp Black pepper
• 2 tbsp Vegetable oil
• 1 bunch large bunch of coriander (about 60 g), leaves and tender stems
• 120 ml water, for blending
• 1 Red onion, finely chopped
• 4 cloves Garlic, finely chopped
• 1 tbsp Ají amarillo paste
• 1 tsp Cumin
• 1 Tomato, diced
• 750 ml beef stock or water
• 3 medium waxy yellow potatoes, peeled and quartered
• 150 g frozen peas
• 300 g white rice, cooked, to serve

Method

1. Blend the coriander with the water to a smooth, bright green purée and set aside. Season the beef with the salt and pepper.
2. Heat the oil in a heavy casserole over medium-high heat and brown the beef in batches for 8 min per batch, until well browned. Lift out onto a plate.
3. Lower the heat to medium and cook the onion for 6–8 min, until soft. Stir in the garlic, ají amarillo paste and cumin and fry for 1 minute, until fragrant.
4. Add the coriander purée and let it sizzle for 2 min, then return the beef with the tomato and stock. Bring to a simmer, cover and cook gently for 1½ hours, stirring now and then, until the beef is almost tender.
5. Add the potatoes and simmer, uncovered, for 20 min, until they are soft and the sauce has thickened. Stir in the peas for the last 5 min and season to taste.
6. Serve with white rice, and Peruvian-style beans on the side if you like.

Tips

• Many Peruvian cooks add a splash of chicha de jora (corn beer) or regular beer with the stock for a deeper, tangy sauce; beer makes it no longer gluten-free.
• Like most stews, it tastes even better the next day.

Sources

Written in our own words after cross-checking these recipes:

Eat Peru Peru Delights