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Peruvian Beef Pot 2

Serves 4 to 6 Entree meat

Peruvian Beef Pot 2

Peruvian Beef Pot 2 is a dish that finds its roots in the heart of Peruvian home cooking, where recipes are passed down through generations with love and intuition, rather than strict measurements. Salt is judged by hand, and fat is used with a generous touch, embodying the spirit of home-cooked warmth. This version captures the essence of a traditional family meal, served with the intention of gathering around a shared table, where the focus is on the flavors and the company.

As you take a bite, the tender beef, infused with the aromatic sweetness of carrots and onions, unfolds rich, comforting layers of flavor. The dish is seasoned simply with fine sea salt and black pepper, allowing the natural ingredients to shine. It's a humble yet hearty offering that invites you to savor the subtle harmony of textures and tastes, each spoonful a reminder of the care that goes into every pot.

Ingredients

  • 800 gbeef cubes
  • 2carrots
  • 1onion
  • 2 tbspoil
  • 500 mlwater
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning 800 g of beef cubes generously with fine sea salt and freshly ground black pepper. Ensure each piece is coated evenly to enhance the flavor during cooking.
  2. Heat 2 tablespoons of oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the beef cubes in a single layer, ensuring not to overcrowd the pot. Brown the meat on all sides until each piece develops a deep, rich color, which should take about 3-4 minutes per side. This step is crucial for building flavor.
  3. While the beef is browning, peel and slice 2 carrots into thick rounds and chop 1 onion into medium-sized pieces. These vegetables will add sweetness and depth to the dish.
  4. Once the beef is browned, remove it from the pot and set aside. In the same pot, add the chopped onion and carrot slices. Sauté them in the remaining oil and beef drippings over medium heat until the onions become translucent and the carrots start to soften, stirring occasionally to prevent sticking.
  5. Return the browned beef cubes to the pot with the vegetables. Pour in 500 ml of water, ensuring the beef and vegetables are mostly submerged. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid and let it braise slowly.
  6. Allow the beef to cook until it is tender and easily pierced with a fork, which should take about 1.5 to 2 hours. The liquid should reduce slightly, thickening into a flavorful sauce that coats the back of a spoon.
  7. Taste the braised beef and vegetables for seasoning, adjusting with more salt and pepper if necessary. Serve the Peruvian Beef Pot 2 hot, accompanied by rice, crusty bread, or a fresh salad, inviting everyone to share in this comforting dish.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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