✦ Feature Story · Peruvian Recipes ✦
Seco de Carne
Peruvian Beef and Cilantro Stew
Hearty · Comforting · Classic
A Classic Adapted
The original name of this dish is “Seco de Cabra o Cordero”.
We can make this dish with regular beef, chicken, or on very special occasions with goat meat. I have adapted this everyday Peruvian dish that is traditionally prepared with a common fermented Peruvian drink called “Chicha de Jora” to be made now with Kombucha.✦ The Recipe ✦
Seco de Carne: Peruvian Beef and Cilantro Stew
Yield · 6–8 servings
The Meat & Marinade
- 2 lbs. lamb shoulder or beef chuck, cut into 2-inch cubes
- 4 cups kombucha
- As needed canola oil
- To taste salt, pepper, and cumin
Chef's Note
I know… kombucha sounds strange! But it actually works beautifully as a substitute for the slight acidity and fermented notes of the traditional Chicha de Jora.
The Base & Aromatics
- 2 large sweet onions (or substitute with yellow onions)
- 4 tbsp. garlic paste
- 1 tbsp. cumin
- ¼ cup hot yellow pepper paste
- ¼ cup hot red pepper paste
- 1 cup cilantro paste
- A pinch of oregano
The Vegetables
- 1 cup carrots, sliced
- 1 cup green peas, thawed
Method
Preparation & Cooking
1 · Marinate & Sear
Season the beef (or lamb) with salt, pepper, and cumin on all sides.
In a cooking pot over high heat, add the oil. When the oil is shimmering, sear the meat pieces on all sides. Work in batches if necessary.
Remove the meat from the pot into a bowl and cover with the kombucha. Let it marinate for up to 1 day.
2 · Build the Base (The Sofrito)
Add a little more oil to the cooking pot and heat it through. Add the onions and cook them until soft and caramelized.
Stir in the garlic until fragrant. Quickly follow with the cumin, oregano, the hot yellow pepper paste, the hot red pepper paste, and ONLY half of the cilantro paste. Stir well and season to taste.
3 · Simmer
Return the meat to the pot, add the kombucha marinating liquid, and reduce the heat to a simmer for 60 minutes or until the meat is fork-tender.
Add the remainder of the cilantro purée and the sliced carrots. Continue to simmer until the carrots are tender.
4 · Finish & Serve
Add the green peas and turn off the heat. Mix well so the residual heat warms the peas through.
Serve warm with a side of steamed rice and frejoles (beans).
From the earth, to the clay, to your table.
— Chef Freyka ♡