Seco de Res

Seco is a term describing a paradox in Peruvian cooking: the word means 'dry,' yet it refers to a richly sauced braise. Seco de res — beef braised with chicha de jora (fermented corn beer), ají amarillo, and a vivid herb paste of coriander and parsley — is a staple of Lima's picanterías and home kitchens alike, always served alongside canary beans and white rice.

Serves: 4

Ingredients

Beef

• 800g (1.75 lb) beef chuck or brisket, cut into 5cm (2 in) cubes
• Salt and black pepper
• 3 tbsp (45ml) vegetable oil

Sauce

• 2 large red onions, finely diced
• 4 garlic cloves, minced
• 2 ají amarillo (fresh or paste, 3 tbsp if paste)
• 200ml (¾ cup) chicha de jora or light beer
• 200ml (¾ cup) beef stock
• 1 large bunch fresh coriander (cilantro)
• ½ bunch flat-leaf parsley
• 1 tsp ground cumin
• 1 tsp dried oregano

To serve

• 400g (14 oz) cooked canary beans (frijoles canarios) or butter beans
• Steamed white rice

Instructions

1. Season beef with salt and pepper. Heat oil in a heavy casserole over high heat and sear the beef in batches for 3-4 minutes per side until deeply browned. Set aside.
2. Reduce heat to medium. Sauté onion in the same pot for 8 minutes until soft. Add garlic and ají amarillo paste and cook 3 minutes.
3. Blend coriander and parsley with 100ml (⅓ cup) water to a smooth green paste. Add to the pot and cook 5 minutes, stirring, until the herb paste darkens slightly and loses its raw flavour.
4. Return beef to the pot. Pour in chicha or beer and stock. Stir in cumin and oregano.
5. Cover and braise over low heat for 1.5-2 hours until the beef is tender and the sauce has thickened. Check and stir every 30 minutes.
6. Season and serve over white rice with canary beans alongside.

Cook's Notes: Chicha de jora (fermented corn beer) adds a subtle sourness that brightens the braise; light lager is a workable substitute. Canary beans — frijoles canarios — are mild, creamy, and traditional; substitute butter beans if unavailable. The herb paste should be vibrant green going in; it will turn olive in the pot.