HUATIA (PERUVIAN SLOW-COOKED BEEF WITH HERBS)

Table of Contents

HUATIA (PERUVIAN SLOW-COOKED BEEF WITH HERBS)

HUATIA (PERUVIAN SLOW-COOKED BEEF WITH HERBS). Alimento Base: Beef, Place vinegar, cumin, minced chiles, and oil in a blender. Add 1/2 cup water and puree. Season with salt. Place meat in large bowl. Add vinegar mixture and mix thoroughly. Cover...
Tiempo de preparación 3 horas 20 minutos
Tiempo total 3 horas 20 minutos
Plato Beef
Cocina Perú
Raciones 12 comensales

Ingredientes
  

  • 3/4 cup white vinegar
  • 1 tbl ground cumin
  • 3 fresh mirasol or other hot chilis seeded and minced
  • 4 tbl vegetable oil
  • Salt
  • 4 lb boneless chuck or round steak cut in large chunks
  • 4 medium yellow onions peeled and quartered
  • 1 bunch fresh mint
  • 1 bunch fresh thyme
  • 1 bunch fresh rosemary
  • 1 bunch fresh oregano
  • 1 bunch fresh flat-leaf parsley
  • 1 bunch fresh cilantro
  • 6 sweet potatoes

Elaboración paso a paso
 

  • Preparation
  • Place vinegar, cumin, minced chiles, and oil in a blender. Add 1/2 cup water and puree.
  • Season with salt.
  • Place meat in large bowl. Add vinegar mixture and mix thoroughly. Cover and refrigerate overnight.
  • Preheat oven to 350 degrees.
  • Place onions in a single layer in a large Dutch oven.
  • Scatter mint, thyme, rosemary, oregano, parsley, and cilantro on top, then add meat with marinade and whole chile.
  • Cover and cook in oven, stirring occasionally, until meat is tender and marinade and meat juices have combined to form an herb-perfumed broth, 2-3 hours.
  • Meanwhile, peel potatoes and place in a second large Dutch oven. Season with salt, cover, and bake until tender, about 1 hour. (Potatoes can also be wrapped in aluminum foil and roasted for about 1 hour.)
  • Remove huatia and potatoes from oven. Season to taste with salt.
  • Spoon meat and potatoes onto plates. Discard herbs, then spoon broth over meat and serve.