Peruvian · Main course · SAMPLE RECIPE
Seco de res · cilantro-braised beef
Beef slowly simmered in a fragrant green cilantro sauce with ají amarillo, carrots, and peas. A warming Peruvian stew with a rich, spoonable sauce.
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A NOTE FROM THE KITCHEN
Give the beef time to become tender.
Seco describes a family of Peruvian stews with regional and household variations. This home version uses beef chuck, cilantro, and stock. Rice and beans are familiar accompaniments and can be prepared separately.
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Seco de res · cilantro-braised beef
Sample recipe awaiting kitchen testing. Timings are estimates.
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BEHIND THE DISH · Peruvian cilantro stews
Seco de res · cilantro-braised beefBeyond the plate.
Cilantro is cooked into the sauce, giving this slow beef braise its unmistakable fragrance.
ORIGINS & EVOLUTION
A family of stews, not one formula.
Peruvian seco includes versions made with beef, goat, chicken, fish, and other ingredients. Northern and coastal traditions contribute to that variety. Cilantro is a familiar defining flavor, though the liquid, vegetables, and seasonings change from one preparation to another.
CULTURAL CONTEXT
Sauce for the rest of the plate.
Seco is often served with rice and beans, which welcome its concentrated sauce. Although the name translates as dry, a finished serving still carries enough liquid to coat the meat. Long, gentle cooking is what makes a tougher cut tender.
AT THE TABLE
Beef chuck in a heavy pot.
Our version uses stock rather than beer or chicha, with a purée of cilantro and a little ají amarillo. Carrots join after the meat has softened, and peas go in near the end. The stew can then be reduced or loosened to suit the plate.
What else sounds good?
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