PeruvianLunch

Recipe Story

origins & traditions

Seco de Res is a beloved Peruvian comfort food featuring beef chunks slowly braised in a vibrant green cilantro sauce with beer, aji amarillo peppers, and aromatic spices. The name "seco" ironically means "dry" but refers to the cooking method rather than the result - the meat is braised until fall-apart tender in a rich, flavorful sauce. This dish showcases the Peruvian tradition of combining indigenous ingredients like cilantro and aji peppers with Spanish cooking techniques. The cilantro is blended to create an intensely herbal, aromatic base that permeates every bite. Typically served over white rice with canary beans and sarza criolla on the side, this hearty one-pot meal represents the soul of Peruvian home cooking and is perfect for feeding a crowd or meal prepping for the week.

Instructions

step by step

0/10 done

Cut the beef into 2-inch chunks and season generously with salt and black pepper. Set aside for 10 minutes.
In a blender, combine cilantro, garlic, ginger, cumin, onions (roughly chopped), and 1 cup of beer. Blend until completely smooth to create a green marinade.
Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the beef chunks on all sides, about 3-4 minutes per batch. Remove and set aside.
In the same pot, add the remaining chopped onions and bell peppers. Sauté for 5 minutes until softened.
Add the blended cilantro mixture to the pot and cook for 5 minutes, stirring frequently, until fragrant and slightly darkened.
Return the beef to the pot along with the remaining beer, bay leaves, carrots, and peas. The liquid should come halfway up the meat.
Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender.
If the sauce is too thin, uncover and simmer for an additional 10-15 minutes to reduce. If too thick, add a splash of water or beer.
Adjust seasoning with salt and pepper. Remove bay leaves before serving.
Serve hot over white rice with a side of beans, garnished with fresh cilantro.

Seco de Res

4.4 (22)

A fragrant Peruvian beef stew braised with cilantro, beer, and spices until tender. This comforting one-pot dish is traditionally served with rice and beans for a satisfying lunch.

medium

2h 25m

6 servings

Ingredients

0 of 14 checked

Main

1200 grams beef-steak, cut into 2-inch chunks

Sauce

2 cups cilantro, packed, leaves and stems
6 cloves garlic, peeled

Vegetables

2 pieces onions, divided - 1 for blending, 1 diced
2 pieces bell-peppers, diced
2 pieces carrots, peeled and sliced
1 cups peas, fresh or frozen

Spices

2 teaspoons cumin, ground
1 teaspoons ginger, fresh, minced
2 pieces bay-leaves, whole

Seasoning

1 teaspoons black-pepper, freshly ground
2 teaspoons salt, or to taste

Cooking

3 tablespoons olive-oil

Serving

3 cups rice-white, cooked

Chef Tips

expert advice

•For deeper flavor, marinate the beef in the cilantro mixture for 2-4 hours or overnight in the refrigerator.

•Use a dark beer for richer flavor or a lager for a lighter taste.

•If you cannot find aji amarillo, substitute with a combination of bell pepper and a small amount of jalapeño for heat.

•The key to tender meat is low and slow cooking - do not rush this step.

•This dish actually tastes better the next day as the flavors meld together.

•For a traditional Peruvian accompaniment, serve with sarza criolla (pickled red onion salad) and aji verde sauce on the side.

•You can substitute beef with lamb for a variation called Seco de Cordero.

•The cilantro sauce should be vibrant green - if it turns brown during cooking, you may have cooked it at too high a temperature.

Peruvian

⭐ Highly Rated

45 minmedium