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Recipe courtesy of Inca's Peruvian Cuisine

Show: Diners, Drive-Ins and Dives

Episode: Pizza, Pork and Peru

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Total:: 3 hr 15 min
Active:: 1 hr 10 min

Yield:: 10 to 12 servings

Level:: Intermediate

Ingredients

Beans:

2 pounds dried Peruvian canary beans
1/2 medium onion, finely minced
3/4 cup canola oil
1/4 cup garlic puree
1 tablespoon kosher salt
2 teaspoons ground cumin
2 teaspoons ground black pepper
1/2 cup aji panka paste

Beef:

1/3 cup huacatay (Peruvian black mint)
3 sprigs fresh cilantro
3 pounds beef tenderloin, cut into 2-inch cubes
2 medium onions, finely minced
5 ounces, garlic puree
3 teaspoons ground black pepper
3 teaspoons kosher salt
2 teaspoons ground cumin
1/3 cup aji amarillo paste
8 ounces diced carrots, steamed
6 ounces green peas, steamed
Cooked jasmine rice, for serving
Slivered red onions, chopped cilantro and salsa criollo, for garnishing

Directions

For the beans: In a large pot, boil the beans in 1 gallon of water until soft, about 1 hour over medium heat or 1 hour 45 minutes over low heat.

In a separate pan, caramelize the onions in the oil. Add the garlic puree, salt, cumin, black pepper and the aji panca paste. Then add 1/2 cup water and bring to a simmer. Pour off some of the water from the fully cooked beans. Add the onion mixture to the beans and cook, covered, over low heat for 15 minutes.

For the beef: Meanwhile, combine the huacatay and cilantro in a blender and fill halfway with water. Blend until pureed. Set aside.

Sprinkle the beef cubes with salt and pepper and sear on all sides in a large skillet. Transfer the beef to a braising pot. Next, add the onions to the skillet and cook until caramelized. Stir in the garlic puree, pepper, salt, cumin and half of the cilantro-huacatay water. Pour the contents of the skillet over the beef. Add the remaining cilantro-huacatay water and an additional 1 cup water. Cover the pot and cook over medium heat for 15 minutes and then over very low heat for 1 hour 45 minutes.

Add the aji amarillo, carrots and green beans to the pot and cook for another 5 minutes.

Serve the beef with jasmine rice and canary beans. Garnish with red onions, cilantro and salsa criollo.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Inca's Peruvian, Tucson, AZ

My Private Notes

Name: Seco De Carne Con Frejoles
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 10 to 12 servings
Cuisine: peruvian
Ingredients: 2 pounds dried Peruvian canary beans; 1/2 medium onion, finely minced; 3/4 cup canola oil; 1/4 cup garlic puree; 1 tablespoon kosher salt; 2 teaspoons ground cumin; 2 teaspoons ground black pepper; 1/2 cup aji panka paste; 1/3 cup huacatay (Peruvian black mint); 3 sprigs fresh cilantro; 3 pounds beef tenderloin, cut into 2-inch cubes; 2 medium onions, finely minced; 5 ounces, garlic puree; 3 teaspoons ground black pepper; 3 teaspoons kosher salt; 2 teaspoons ground cumin; 1/3 cup aji amarillo paste; 8 ounces diced carrots, steamed; 6 ounces green peas, steamed; Cooked jasmine rice, for serving; Slivered red onions, chopped cilantro and salsa criollo, for garnishing