In this post, discover the history of this beloved dish and how it’s traditionally prepared.
What is Peruvian Seco de Res?
Seco de Res is one of Peru’s many hearty and flavorful stews. Traditionally made with beef, lamb (cordero), goat (cabrito), or chicken (pollo), this slow-cooked dish gets its aromatic flavor and signature green color from the generous use of cilantro. Combined with a variety of spices and vegetables, the result is a dish bursting with deliciousness.
Like many Peruvian dishes, Seco de Res is typically served with rice and potatoes, both of which are perfect for soaking up the delicious sauce.
Why is it called Seco de Res?
The roots of Seco de Res can be traced back to the period of Moorish influence on Spanish cuisine. When the Spanish colonized Peru, they brought along various ingredients and cooking techniques. Combined with traditional Peruvian herbs and spices, such as ají panca and ají amarillo, these elements helped shape the dish we know today.
The name “seco,” meaning “dry” in Spanish, refers to the cooking method where the meat slowly absorbs the flavorful juices in the pot, leaving little excess liquid. This method of slow-cooking led to many variations, including Seco de Cabrito (Goat Stew), Seco de Cordero (Lamb Stew), and Seco de Pollo (Chicken Stew).
How to make Seco de Res?
While making Seco de Res isn’t particularly difficult, it does require time, as the stew must be slow-cooked to achieve its rich, tender texture and full flavor.
Follow these step-by-step instructions to prepare an authentic Peruvian-style Seco de Res at home:
Marinade the Meat: Chop up your beef into medium-sized chunks and season with spices.
Blend the Coriander: Prepare the sauce by blending cilantro with water until smooth.
Brown the Beef: In a large pot, brown the beef chunks on all sides, then remove them from the pot.
Prepare the Sauce: In the same pot, sauté onions and garlic, then add ají amarillo, ají panca, and beer.
Simmer the Stew: Return the browned beef to the pot, along with the cilantro mixture. Let the stew simmer until the beef is tender and flavourful.
Add the Vegetables: When the beef starts to become tender, add sliced carrots and green peas. Continue cooking until the vegetables are done.
Serve: Adjust the seasoning to taste, then serve with white rice and boiled potatoes.
Peruvian Seco de Res Recipe
Prefer to follow along with a video? Watch the step-by-step process in the recipe video below!
Peruvian Beef Stew Ingredients:
800 gr of beef
1 tablespoon of aji panca paste
1 tablespoon of aji amarillo paste
1 onion
1 tablespoon of garlic paste
1 cup of chicha de jora (or 1 cup of beer and 2 tablespoons of vinegar)
1 cup of liquefied coriander
1 1/2 cups of beef broth
1 carrot
1 pepper
Green peas to taste
Salt, pepper, cumin and oregano to taste
Comments