10 Hearty Peruvian Beef Recipes That Bring Deep Rustic Taste

When I think of the rich flavors of Peruvian cuisine, hearty beef dishes are always at the forefront. From the vibrant Lomo Saltado to the comforting Seco De Carne, each recipe tells its own unique story. These meals not only satisfy but also bring loved ones together around the table. If you’re curious about how these rustic flavors can elevate your next family gathering, keep exploring the delightful options that await.

Lomo Saltado

Lomo Saltado is a beloved Peruvian dish that beautifully marries the flavors of traditional Chinese stir-frying with classic Peruvian ingredients. This dish typically features tender strips of beef sautéed with onions, tomatoes, and spices, served alongside crispy French fries and fluffy rice. The combination of these elements makes Lomo Saltado not just a meal, but a celebration on your plate, showcasing the vibrant culinary heritage of Peru.

This dish is perfect for family gatherings or special occasions, where its colorful presentation and robust flavors can impress your guests. The secret to a great Lomo Saltado lies in the quality of the beef and the balance of the ingredients, guaranteeing that each bite is a delightful explosion of flavor. Let’s plunge into how you can prepare this hearty dish at home.

Ingredients (Serves 4-6):

• 1.5 lbs beef sirloin, cut into strips
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar
• 2 tablespoons vegetable oil
• 1 medium red onion, sliced
• 2 medium tomatoes, cut into wedges
• 1 teaspoon garlic, minced
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 cup French fries (store-bought or homemade)
• 2 cups cooked white rice
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Marinate the Beef: In a bowl, combine the beef strips, soy sauce, red wine vinegar, cumin, and black pepper. Allow the beef to marinate for at least 15-30 minutes. This step enhances the flavor and tenderness of the meat.
2. Prepare the French Fries: If making homemade French fries, cut potatoes into thin strips and fry them until golden and crispy. Alternatively, you can bake or use store-bought fries, following package instructions. Set aside when done.
3. Sauté the Beef: In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Once hot, add the marinated beef in batches, being careful not to overcrowd the pan. Stir-fry for about 3-4 minutes, or until the beef is browned but still tender. Remove the beef from the skillet and set it aside.
4. Cook the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the sliced onions until they become translucent, about 2-3 minutes. Add the minced garlic and cook for an additional minute until fragrant.
5. Combine Ingredients: Add the tomato wedges to the skillet and stir gently. Return the beef to the skillet and toss everything together, cooking for another 2-3 minutes. Adjust seasoning if necessary.
6. Serve: To serve, place a mound of cooked rice on a plate, top it with the Lomo Saltado mixture, and add a side of French fries. Garnish with fresh cilantro for an extra pop of flavor.

Extra Tips:

For an authentic touch, you can serve Lomo Saltado with a side of aji sauce, a spicy Peruvian condiment that pairs wonderfully with the dish.

Also, feel free to customize the vegetables based on your preference; bell peppers or corn can be great additions.

Finally, verify your skillet is hot enough when frying to achieve that perfect sear on the beef, giving it a delightful texture and flavor. Enjoy your cooking adventure!

Seco De Carne

Seco De Carne is a traditional Peruvian beef stew that embodies the rich flavors and vibrant colors of Peruvian cuisine. Tender pieces of beef are braised to perfection in a savory sauce made with cilantro, spices, and vegetables, creating a hearty dish that’s perfect for family gatherings or special occasions.

This dish is often served with rice and beans, making it a complete meal that not only satisfies your hunger but also tantalizes your taste buds with its aromatic spices and fresh herbs.

The key to a great Seco De Carne lies in the marination of the beef and the slow cooking process that allows the flavors to meld beautifully. The use of fresh cilantro gives the stew its signature green color and enhances the overall taste.

Whether you’re familiar with Peruvian cuisine or trying it for the first time, this dish is sure to impress with its robust flavor profile and comforting appeal.

Ingredients (Serves 4-6):

• 2 pounds of beef chuck, cut into 1-inch cubes
• 1 large onion, finely chopped
• 4 cloves of garlic, minced
• 1 cup of fresh cilantro leaves, packed
• 1 cup of beef broth
• 1 cup of beer (preferably a light lager)
• 2 medium carrots, sliced
• 1 bell pepper, chopped (red or yellow)
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of black pepper
• Salt to taste
• 3 tablespoons of vegetable oil
• Juice of 1 lime

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes with lime juice, cumin, paprika, black pepper, and salt. Allow the beef to marinate for at least 30 minutes, or overnight in the refrigerator for deeper flavor.
2. Prepare the Cilantro Paste: In a blender or food processor, combine the fresh cilantro leaves, garlic, and a splash of beef broth to create a smooth paste. Set aside.
3. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Once hot, add the marinated beef cubes in batches, searing them until browned on all sides. This step locks in the juices and adds depth of flavor.
4. Sauté the Onions and Vegetables: Remove the browned beef from the pot and set aside. In the same pot, add the chopped onion and sauté for about 5 minutes until translucent. Add the carrots and bell pepper, cooking for an additional 5 minutes until they begin to soften.
5. Combine Ingredients: Return the browned beef to the pot, then pour in the cilantro paste, beer, and remaining beef broth. Stir well to combine all ingredients.
6. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is fork-tender. Stir occasionally and add more beef broth if the sauce gets too thick.
7. Adjust Seasoning: Taste the stew and adjust the seasoning with more salt or spices as needed.
8. Serve: Once done, serve the Seco De Carne hot, garnished with fresh cilantro if desired, alongside rice and beans for a complete meal.

Extra Tips:

When preparing Seco De Carne, consider using high-quality beef for a more tender and flavorful dish. Additionally, feel free to customize the vegetables based on your preferences; adding potatoes or peas can enhance the dish.

For an extra layer of flavor, you can also add a touch of aji amarillo (yellow chili) paste for a mild kick. Finally, letting the stew sit for a few hours or even overnight can enhance the flavors even further, making it a perfect make-ahead meal.

Bistec a Lo Pobre

Bistec a Lo Pobre, a classic dish from Peru, translates to “Steak of the Poor,” which is a hearty and comforting meal that combines tender beef steak with a variety of delicious accompaniments. This dish is traditionally served with fried eggs, plantains, and rice, making it a filling and satisfying option for any time of the day.

The combination of flavors and textures creates a delightful experience, showcasing the rich culinary heritage of Peru.

Preparing Bistec a Lo Pobre is relatively simple, yet it requires attention to detail to guarantee each component is cooked perfectly. Whether you’re hosting a family gathering or looking to indulge in a comforting meal, this recipe will guide you in creating a delightful dish that will impress your guests and satisfy your cravings.

Ingredients (Serves 4-6)

• 2 lbs beef sirloin or flank steak
• 4 large eggs
• 2 ripe plantains
• 2 cups cooked white rice
• 3 tablespoons vegetable oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Cooking Instructions

1. Prepare the Beef: Begin by taking the beef sirloin or flank steak and slicing it into individual portions, about 1-inch thick. Season both sides with garlic powder, cumin, salt, and pepper. Let it marinate for about 15-20 minutes to absorb the flavors.
2. Cook the Rice: If you haven’t done so already, prepare the white rice according to package instructions. Once cooked, set aside and keep warm.
3. Fry the Plantains: While the rice is cooking, peel the ripe plantains and slice them diagonally into thick slices. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once hot, add the plantain slices and fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
4. Cook the Steak: In the same skillet, add the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the marinated steak portions. Cook for about 4-5 minutes on each side for medium-rare, or longer if desired. Remove from the skillet and let rest for a few minutes.
5. Fry the Eggs: In the same skillet, crack the eggs and fry them sunny-side up or to your desired doneness. This should take about 2-3 minutes.
6. Assemble the Dish: To serve, place a portion of rice on each plate. Top with a piece of steak, a fried egg, and several slices of fried plantains. Garnish with fresh cilantro and serve with lime wedges on the side if desired.

Extra Tips

To elevate your Bistec a Lo Pobre, consider marinating the steak overnight for a more intense flavor. You can also experiment with different seasonings or add a splash of soy sauce to the marinade for added depth.

Additionally, verify your oil is hot enough before frying the plantains and eggs; this helps achieve the perfect golden color and crispiness. Enjoy your meal with a revitalizing beverage to complement the rich flavors!

Pucallpa Beef Stew

Pucallpa Beef Stew is a comforting and hearty dish that showcases the rich flavors of Peruvian cuisine. Originating from the Amazon region of Pucallpa, this stew combines tender cuts of beef with a medley of vegetables and spices, simmered to perfection to create a dish that’s both satisfying and nourishing. The warm, earthy flavors make it an excellent choice for family gatherings or cozy dinners, as it brings everyone together over a shared love for good food.

This delightful stew isn’t only filled with nutritious ingredients but also reflects the culinary traditions of the Peruvian people. The use of local herbs and spices enhances the taste, while the slow-cooking process allows the flavors to meld beautifully. Serve it with a side of fluffy rice or crusty bread to soak up the delicious broth, and you have a meal that will warm your heart and soul.

Ingredients (Serves 4-6)

• 2 lbs beef chuck, cut into 1-inch cubes
• 4 cups beef broth
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 1 bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 bay leaf
• 1 cup frozen peas
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Sear the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, searing them until browned on all sides. This step is vital as it develops a rich flavor base for the stew. Remove the browned beef and set it aside.
2. Sauté Aromatics: In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. These aromatics will infuse the stew with deep flavors.
3. Add Vegetables: Incorporate the sliced carrots, diced bell pepper, and cubed potatoes into the pot. Stir well to combine the vegetables with the onion and garlic mixture. Sauté for about 5 minutes to slightly soften the vegetables.
4. Combine Ingredients: Return the browned beef to the pot with the sautéed vegetables. Sprinkle in the cumin, paprika, dried oregano, salt, and pepper, mixing everything well. The spices will enhance the flavor profile of the stew.
5. Simmer the Stew: Pour in the beef broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
6. Finish with Peas: In the last 10 minutes of cooking, add the frozen peas to the pot. This will add a pop of color and sweetness to the stew. Taste and adjust the seasoning if needed.
7. Serve: Once the beef is tender and the stew is thickened to your liking, remove the bay leaf. Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve hot with rice or bread on the side.

Extra Tips

When making Pucallpa Beef Stew, consider allowing it to sit for a few hours or even overnight in the refrigerator after cooking. This resting period allows the flavors to deepen and meld, making the stew even more delicious.

Additionally, feel free to customize the vegetables based on what you have on hand or what’s in season—zucchini, corn, or green beans can all be great additions.

Finally, for an extra kick, you can add a touch of aji amarillo paste or hot sauce to the stew for some spice!

Ají De Gallina

Ají De Gallina is a classic Peruvian dish that showcases the rich and vibrant flavors of its culinary heritage. Traditionally, this dish features shredded chicken enveloped in a creamy, spicy sauce made from ají amarillo peppers, which are a staple in Peruvian cuisine. The sauce is typically thickened with bread or nuts, giving it a unique texture and a delightful depth of flavor.

Although the original recipe uses chicken, beef can be substituted for a heartier version, making it an excellent choice for meat lovers. This dish is often served over white rice and accompanied by boiled potatoes and black olives, creating a satisfying and colorful plate.

Ají De Gallina is perfect for family gatherings or special occasions, as its flavor only gets better with time, allowing it to be a dish that can be prepared in advance. The combination of spices and creamy texture makes it a must-try for anyone wanting to explore the delicious world of Peruvian cuisine.

Ingredients (serving size: 4-6 people)

• 1.5 lbs beef (flank steak or sirloin)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 ají amarillo peppers, seeds removed and chopped (or substitute with ají amarillo paste)
• 2 cups chicken broth
• 1 cup evaporated milk
• 3 slices of white bread, crusts removed
• 1/2 cup walnuts, chopped
• 3 tablespoons vegetable oil
• 4 medium potatoes, boiled and peeled
• Salt and pepper to taste
• Black olives (for garnish)
• Hard-boiled eggs (for garnish)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Beef: Start by cooking the beef in a pot of boiling water for about 45-60 minutes or until tender. You can add salt and a bay leaf for additional flavor. Once cooked, remove the beef from the pot and let it cool. Reserve the broth for later use.
2. Make the Sauce: In a skillet, heat the vegetable oil over medium heat. Add the finely chopped onions and sauté until they’re translucent. Stir in the minced garlic and chopped ají amarillo peppers, cooking for an additional 5 minutes until fragrant.
3. Blend the Sauce: In a blender, combine the sautéed onion mixture, evaporated milk, and the chopped walnuts. Add the slices of bread that have been soaked in some of the reserved beef broth. Blend until smooth and creamy.
4. Shred the Beef: Once the beef has cooled, shred it into thin strips using two forks. Set it aside while you continue with the sauce.
5. Combine Beef and Sauce: In the skillet with the blended sauce, add the shredded beef and mix well. If the sauce seems too thick, gradually add more reserved beef broth until you reach your desired consistency. Season with salt and pepper to taste. Let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld.
6. Serve: On a plate, serve a generous portion of the ají de gallina over boiled potatoes, alongside a scoop of white rice. Garnish with black olives, sliced hard-boiled eggs, and a sprinkle of fresh parsley for a pop of color.

Extra Tips

For an authentic touch, you can enhance the flavor of your Ají De Gallina by using freshly roasted ají amarillo peppers if they’re available, as they’ve a more intense flavor than the paste.

Additionally, adjusting the amount of ají amarillo according to your spice tolerance can help you achieve the perfect balance of heat. Remember, this dish is even better the next day, so consider making it ahead of time to allow the flavors to deepen further!

Tallarines Verdes Con Lomo

Tallarines Verdes Con Lomo is a delightful Peruvian dish that perfectly marries the flavors of vibrant green pasta with tender beef. The sauce, made from fresh basil, spinach, and cheese, brings a unique twist to traditional pasta dishes, while the lomo (beef) adds a hearty protein component that makes this meal truly satisfying.

This dish isn’t only delicious but also visually appealing, making it a great choice for family dinners or special occasions.

The preparation of Tallarines Verdes Con Lomo is straightforward, and it can be accomplished in under an hour. This meal captures the essence of Peruvian cuisine, showcasing the use of fresh ingredients and bold flavors. Whether you’re a seasoned cook or a novice in the kitchen, this recipe will guide you through the steps to create a comforting dish that’s sure to impress your family and friends.

Ingredients (Serves 4-6):

• 400g spaghetti or linguine
• 300g beef sirloin, sliced into thin strips
• 2 tablespoons vegetable oil
• 2 cups fresh spinach, packed
• 1 cup fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/2 cup evaporated milk
• 2 cloves garlic, minced
• 1/4 cup walnuts or pecans
• Salt and pepper, to taste
• Red pepper flakes (optional, for heat)
• Grated cheese for garnish (optional)

Cooking Instructions:

1. Cook the Pasta: Begin by boiling a large pot of salted water. Once the water reaches a rolling boil, add the spaghetti or linguine. Cook according to the package instructions until al dente, usually about 8-10 minutes. Once done, drain the pasta and set aside, reserving about a cup of the pasta water.
2. Prepare the Beef: While the pasta cooks, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the sliced beef sirloin with salt and pepper. Once the oil is hot, add the beef to the skillet and cook for about 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
3. Make the Green Sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant. Then, add the fresh spinach and basil leaves, cooking until wilted (about 1-2 minutes). Next, add the walnuts or pecans and cook for an additional minute. Remove from heat and let cool slightly.
4. Blend the Sauce: In a blender or food processor, combine the sautéed mixture with the grated Parmesan cheese and evaporated milk. Blend until smooth, adding reserved pasta water as needed to achieve the desired consistency. Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired.
5. Combine Pasta and Sauce: In the skillet used for the beef, combine the drained pasta and the green sauce. Toss well to coat the pasta evenly. Add the cooked beef back into the skillet and mix everything together.
6. Serve: Plate the Tallarines Verdes Con Lomo, garnishing with additional grated cheese if desired. Enjoy your hearty Peruvian meal!

Extra Tips:

When preparing Tallarines Verdes Con Lomo, feel free to adjust the consistency of the green sauce to your liking by adding more or less pasta water.

For an extra layer of flavor, consider marinating the beef in a mix of soy sauce, garlic, and lime juice for at least 30 minutes before cooking. This won’t only enhance the taste but also tenderize the meat.

Ultimately, if you prefer a vegetarian version, you can skip the beef and add sautéed vegetables such as bell peppers and zucchini for a delicious alternative.

Carne Al Palo

Carne Al Palo, a traditional Peruvian dish, is celebrated for its smoky flavor and tender meat, often enjoyed during family gatherings and festive occasions. The name translates to “meat on a stick,” which perfectly encapsulates the dish’s essence. Typically made with beef marinated in a mixture of spices and grilled over an open flame, Carne Al Palo is a true representation of Peru’s rich culinary heritage.

The combination of aromatic spices, fresh ingredients, and grilling technique results in a mouthwatering experience that’s sure to impress your guests. In addition to its delightful flavor, Carne Al Palo is versatile and can be served with a variety of side dishes, such as rice, potatoes, or a fresh salad. The grilling process not only enhances the taste but also brings out the natural juiciness of the beef.

This dish is a perfect choice for those looking to explore authentic Peruvian cuisine and add a hearty option to their meal repertoire. Let’s plunge into the ingredients and cooking instructions to create this delicious dish for a serving size of 4-6 people.

Ingredients:

• 2 lbs beef (sirloin or flank steak)
• 1/4 cup soy sauce
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• Skewers (soaked in water if wooden)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the soy sauce, red wine vinegar, olive oil, minced garlic, paprika, cumin, oregano, black pepper, and salt. Whisk the ingredients together until well-blended, creating a flavorful marinade to infuse the beef with taste.
2. Marinate the Beef: Cut the beef into 1-inch cubes for even cooking. Add the beef cubes to the marinade, making sure each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Prepare the Grill: If using a charcoal grill, light the coals and let them burn until they’re covered with gray ash. For a gas grill, preheat it on high for about 10-15 minutes. Confirm the grill grates are clean and lightly oiled to prevent sticking.
4. Skewer the Beef: Once the beef is marinated, thread the cubes onto the skewers, leaving a little space between each piece for even cooking. If you’re using wooden skewers, confirm they’ve been soaked in water for at least 30 minutes to prevent burning.
5. Grill the Skewers: Place the skewers on the preheated grill. Cook for about 8-10 minutes, turning occasionally, until the beef is cooked to your desired level of doneness and has a nice char on the outside. For medium-rare, aim for an internal temperature of 135°F (57°C).
6. Rest and Serve: Once done, remove the skewers from the grill and let them rest for about 5 minutes. This allows the juices to redistribute within the meat. Serve the Carne Al Palo hot, alongside your favorite sides such as rice, potatoes, or a fresh salad.

Extra Tips:

When preparing Carne Al Palo, feel free to experiment with the marinade by adding a splash of citrus juice, such as lime or orange, for a zesty twist. Additionally, you can customize the spice levels by incorporating chili powder or fresh chilies into the marinade.

For the best results, confirm that the beef isn’t overcooked to maintain its tenderness and juiciness. Finally, consider serving it with a side of Peruvian salsa, known as “salsa criolla,” for an added burst of flavor. Enjoy your culinary journey through Peru with this delicious dish!

Estofado De Res

Estofado De Res, a traditional Peruvian beef stew, is a hearty and comforting dish that reflects the rich culinary culture of Peru. This savory stew combines tender chunks of beef with a medley of vegetables, aromatic spices, and a luscious broth that warms the soul. Perfect for family gatherings or cozy nights in, Estofado De Res isn’t only delicious but also a wonderful way to bring people together around the dinner table.

The beauty of Estofado De Res lies in its adaptability and depth of flavor, developed through slow cooking. As the beef simmers, it becomes incredibly tender, allowing the flavors of the spices, tomatoes, and various vegetables to meld beautifully. Whether served over a bed of rice or alongside crusty bread to soak up the sauce, this dish is sure to become a favorite in your home.

Ingredients (Serves 4-6)

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 1 medium potato, diced
• 1 red bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tablespoon red wine vinegar
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Cooking Instructions

1. Brown the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides, which should take about 5-7 minutes. This step develops a rich flavor base for the stew.
2. Sauté the Aromatics: Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the chopped onion and sauté for about 4-5 minutes until softened and slightly translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the Vegetables: Incorporate the sliced carrots, diced potato, and sliced red bell pepper into the pot. Stir everything together and cook for another 5 minutes to allow the vegetables to soften slightly.
4. Combine Ingredients: Return the browned beef to the pot. Pour in the can of diced tomatoes, beef broth, and red wine vinegar. Add the ground cumin, paprika, bay leaf, and season with salt and pepper. Stir everything to combine.
5. Simmer the Stew: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the stew simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded together beautifully.
6. Final Adjustments: After simmering, taste the stew and adjust the seasoning if needed. Remove the bay leaf before serving.
7. Serve: Ladle the Estofado De Res into bowls and garnish with fresh cilantro or parsley. Serve it hot with rice or crusty bread on the side.

Extra Tips

When making Estofado De Res, feel free to customize the vegetables based on your preference or what you have on hand. Adding peas or green beans can introduce a nice color and texture to the dish.

Additionally, for an extra depth of flavor, consider marinating the beef with spices for a couple of hours before cooking. This dish can be made a day in advance, as the flavors develop even more overnight, making it a perfect make-ahead option for busy days.

Anticuchos De Corazón

Anticuchos de corazón, or heart skewers, is a traditional Peruvian street food dish that showcases the rich flavors of marinated beef heart grilled to perfection. Known for its smoky taste and tender texture, this dish marries the savory essence of the marinated meat with the vibrant notes of Peruvian spices. Commonly served with a side of potatoes and aji sauce, anticuchos de corazón provide a delightful culinary experience that transports you straight to the bustling streets of Peru.

The preparation for anticuchos de corazón involves marinating the beef heart in a mixture of spices, vinegar, and garlic, allowing it to absorb all those wonderful flavors. After marinating, the heart is skewered and grilled, resulting in a charred exterior while the inside remains juicy and tender. This dish isn’t only a feast for the palate but also a celebration of Peru’s rich culinary heritage.

Ingredients (Serves 4-6)

• 2 lbs beef heart, cleaned and cut into 1-inch cubes
• 1 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon oregano
• 2 tablespoons vegetable oil
• 1 tablespoon aji panca paste (or substitute with another chili paste)
• 1 tablespoon fresh lime juice
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Cooking Instructions

1. Prepare the Beef Heart: Start by cleaning the beef heart, removing any excess fat or connective tissue. Cut the heart into 1-inch cubes, ensuring they’re uniform in size for even cooking.
2. Make the Marinade: In a large bowl, combine the red wine vinegar, minced garlic, cumin, smoked paprika, black pepper, salt, oregano, vegetable oil, aji panca paste, and lime juice. Whisk together until all the ingredients are well incorporated.
3. Marinate the Beef Heart: Add the cubed beef heart to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for a more intense flavor infusion.
4. Skewer the Meat: After marination, take the beef heart cubes out of the refrigerator. Thread the marinated pieces onto the skewers, leaving a little space between each piece for even grilling.
5. Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, wait until the coals are ashed over; for a gas grill, allow it to warm up for about 10-15 minutes.
6. Grill the Skewers: Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the meat is nicely charred and cooked to your desired doneness. Aim for a slight char on the outside while keeping the inside tender.
7. Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. Serve the anticuchos de corazón hot with boiled potatoes or corn and a side of aji sauce for dipping.

Extra Tips

When preparing anticuchos de corazón, don’t be afraid to experiment with the marinade by adding your favorite spices or herbs to tailor the flavor to your liking.

Additionally, if you prefer a bit of heat, consider increasing the amount of aji panca paste or adding fresh chili peppers to the marinade.

Don’t forget to soak the wooden skewers beforehand to prevent them from burning on the grill. Enjoy your culinary journey into Peruvian cuisine!

Asado De Tira

Asado De Tira is a traditional Peruvian dish that highlights the rich and flavorful beef short ribs, showcasing the unique culinary heritage of Peru. This dish is known for its tender meat, which is slow-cooked to perfection, allowing the flavors to meld beautifully.

Typically served with a side of potatoes or rice, Asado De Tira is a hearty meal that can bring warmth to any gathering, making it perfect for family dinners or special occasions.

The preparation of Asado De Tira involves marinating the beef to enhance its taste and tenderness. The dish is often accompanied by a variety of seasonings and spices that not only elevate the flavor but also reflect the vibrant culinary influences found in Peruvian cuisine.

The resulting dish is a comforting and satisfying experience that captures the essence of home-cooked Peruvian meals.

Ingredients (serving size: 4-6 people)

• 3 lbs beef short ribs
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon cumin
• 1 tablespoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions

1. Marinate the Beef: In a large bowl, combine the beef short ribs with cumin, paprika, salt, and pepper. Confirm all sides of the ribs are well-coated. Cover and let marinate in the refrigerator for at least 1 hour, or overnight for more flavor.
2. Sear the Ribs: Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the marinated short ribs and sear them on all sides until they’re browned, about 3-4 minutes per side. This step is vital as it develops a rich flavor base for the dish.
3. Sauté the Aromatics: Once the ribs are browned, remove them from the pot and set aside. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
4. Deglaze the Pot: Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer for a couple of minutes to reduce slightly.
5. Add Remaining Ingredients: Stir in the beef broth, tomato paste, and soy sauce. Return the seared short ribs to the pot, confirming they’re submerged in the liquid.
6. Simmer the Dish: Cover the pot and reduce the heat to low. Let the Asado De Tira simmer gently for 2 to 3 hours, or until the beef is fork-tender. You can check occasionally and add more broth if needed to keep the meat covered.
7. Serve: Once the beef is tender, remove the pot from heat. Serve the Asado De Tira hot, garnished with fresh cilantro and lime wedges on the side. Pair it with boiled potatoes or rice for a complete meal.

Extra Tips

When preparing Asado De Tira, choose high-quality beef short ribs with good marbling for the best flavor and tenderness.

Additionally, consider making the dish a day in advance; the flavors deepen and improve as it sits in the refrigerator overnight. To reheat, simply warm it gently on the stovetop, adding a splash of broth if needed to maintain moisture.

Enjoy this hearty dish with a cold Peruvian beer or a glass of red wine for an authentic experience!