Beef Stew
Editor's Note:This recipe and introductory text are excerpted fromThe Exotic Kitchens of Peru,by Copeland Marks. We've also added some tips of our own below.
For a complete guide to Peruvian cuisine,click here.
This is a special dish that is only prepared on Mondays. My teacher told me that everyone she knew cookedEspesadoon Mondays, a ritual that is universally accepted. In the clean and complete Central Market of Chiclayo, a number of the small eating shops were dispensing this to diners who knew what they wanted and expected it on Mondays.
Ingredients
Serves 8
The Mush
The Meat
Step 1
1. To make the mush: Process all the ingredients together in a food processor into a fine paste or mush. Set aside.
Step 2
2. To prepare the meat: bring the water to a boil in a large pan. Add the beef, salt, yuca, and fava beans (if used) and simmer, covered, over low heat until the meat is tender, about 45 minutes.
Step 3
3. Add the mush, mix well, and cook for 15 to 20 minutes. (This results in a thick and substantial dish, perhaps even too thick, in which case 1/2 to 1 cup water may be added.) Mix well and adjust the salt to taste.
Step 4
Serve warm, with a side dish ofCeviche.
Extra! Tips from Epicurious:
Step 5
• This recipe is from the region of Chiclayo in northern Peru. The use of corn, squash, and beans reflects some of the country’s earliest food exchanges, when those ingredients were brought down from Central America and became important staples.
Step 6
•Zapallois the Peruvian name for calabaza, a large, round, pumpkinlike squash. Wedges of calabaza are sold at Latin and Caribbean markets, but butternut is equally good here.
Leave a Review
Reviews (4)
Back to TopThe Mush makes it delicious, and the Monday tradition makes it interesting. Good way to use up an abundance of fresh corn ( cooked first before adding to the recipie ). This uses a *big* pot ( 2plbs of corn is a LOT ! ), and as a previous reviewer said, don't add water to the mush till you've added it to the beef. Mine was too wet so I just kept it on a low simmer to cook down a bit. Too much heat will burn/stick the mush to the bottom of the pot.
nbt3020
Mississauga
3/31/2010
警告- 4叉与下面的变化。它gets highest marks for a delicious, unusual flavor, for being low fat and full of beans and vegetables, and for being relatively quick. I used 4 times as much salt and cilantro, broad beans instead of fava, and Yukon Gold potatoes instead of yuca (no yuca on hand). Be sure to wait until after adding the mush before you see if you need to add more water. Finally, the stew needed about 30 minutes more cooking before the beef was tender.
Anonymous
Philadelphia, PA
12/21/2008
i did it and i liked it,very tasty,my only question,shouldn't be better make a short broth out of the briskett before we add it to the recipe? just a question, but anyways i am amzed about he peruvian food,didn't think was so tastefull.do you have something else?
valangin
texas
9/13/2006
Too bad, We look for gourme. This maybe a good SPANISH SOME COOKING but not for the style we look for. thanks any way
Anonymous
Long Island NY
11/21/2004
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