Monday, October 31, 2005

Seco de Carne (Beef Stew with a Cilantro Sauce) Peru

Seco de Carne-Peru

2 pounds tri-tip beef roast, cut into stew size pieces
1 Tablespoon Vegetable oil
1 cup chopped onion
1 bundle fresh cilantro , washed and stem free
1 cup frozen spinach or 1 bundle fresh
1 cup water
1 cup frozen peas
1 cup gold potatoes, peeled and cut into 1 inch square pieces, keep covered with cold water
1-2 tablespoon crushed garlic
2-3 cups water
salt, pepper, cumin
powdered beef broth
zest of lime

Season tri-tip roast with salt, pepper, cumin, and minced garlic, set aside and marinate for a least 30 minutes

In a large and heavy pot heat vegetable oil, add meat and brown lightly. Add shopped onion, cook until translucent. Add 1 cup water and boil until meat is tender (this can take 45 minutes) keep adding water until this meat is tender.

Blend cilantro and spinach with 1 cup water and add to pot.

Add potatoes to pot and cook for 10-15 minutes or until potatoes are ready. Add frozen peas and cook for two more minutes. Before serving add zest of lime.

Serve with rice.

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