Editorial sample recipePeruvianintermediatehalaldairy-freegluten-free

Peruvian Seco Style Braised Beef With Cilantro Garlic Gravy

Name: Peruvian Seco Style Braised Beef With Cilantro Garlic Gravy
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1.5 lb halal beef chuck stew meat, cut into 1-inch cubes; 1 cup fresh cilantro leaves and stems, tightly packed; 1 medium red onion, finely chopped; 4 clove garlic, minced; 2 tbsp aji amarillo paste; 1.5 cup halal beef stock; 2 tbsp fresh lime juice; 0.5 cup frozen green peas, thawed; 2 tbsp vegetable oil

Tender halal beef cubes simmered low and slow in an aromatic green cilantro and garlic gravy accented with bright lime juice.

Prep: 20 min
Cook: 65 min
Total: 85 min

Technique to learn

Green Herb Braising

Simmering seared beef in a concentrated blended herb puree tenderizes fibers while infusing intense fresh aromatic flavor.

Instructions

Step 1: Blend fresh cilantro with one-quarter cup of cold water in a blender until smooth, forming a vibrant green puree.
Step 2: Heat vegetable oil in a Dutch oven over medium-high heat. Season beef cubes with salt and ground cumin, then sear until deeply browned on all sides, about 6 minutes total.

Step 3: Transfer beef to a dish, turn heat down to medium, and cook red onion and garlic in the pot for 5 minutes until soft.

Step 4: Stir in aji amarillo paste and cooked cilantro puree. Simmer for 3 minutes to reduce raw herb harshness.

Step 5: Return beef to pot, add halal beef stock and fresh lime juice, then bring liquid to a boil.

Step 6: Cover tightly, drop heat to low, and simmer for 50 minutes until beef is fork-tender.

Step 7: Fold in green peas during the last 5 minutes of cooking, adjusting salt to taste before serving.

Cooking tips

Blending cilantro stems along with leaves provides maximum flavor and rich green color.
Pair with steamed white jasmine rice and canary beans for a classic Peruvian presentation.
Original home-cooking adaptation inspired by Peruvian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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