RCI-SP.004.0176.001
Huatia
Huatia Peruvian slow-cooked beef with herbs
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ¾ cup
- 1 tbsp
- fresh mirasol or other hot chilis3 unitseeded and minced
- 4 tbsp
- 1 unit
- boneless chuck or round steak4 lbcut in large chunks
- yellow onions4 mediumpeeled and quartered
- 1 unit
- 1 unit
- bunch fresh rosemary1 unit
- bunch fresh oregano1 unit
- bunch fresh flat-leaf parsley1 unit
- 1 unit
- 6 unit
Method
1
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering, approximately 2-3 minutes.
2
Working in batches to avoid crowding, add beef chunks to the hot oil and sear on all sides until deeply browned, about 3-4 minutes per batch.
15 minutes
3
Remove seared beef and set aside on a plate.
4
Add quartered onions to the same pot and cook, stirring occasionally, until softened and lightly caramelized, approximately 5-7 minutes.
7 minutes
5
Stir in minced mirasol chilis and ground cumin, cooking for 1-2 minutes to release the spices' flavors.
6
Pour white vinegar into the pot, scraping up any browned bits from the bottom, and simmer for 2-3 minutes to reduce slightly.
7
Return beef to the pot and add enough water to barely cover the meat, approximately 2-3 cups, then add a generous pinch of salt.
8
Bundle the mint, thyme, rosemary, oregano, parsley, and cilantro together with kitchen twine to create a bouquet garni, then add to the pot.
2 minutes
9
Bring to a simmer, then reduce heat to low, cover, and simmer gently for 60-75 minutes until beef is very tender.
70 minutes
10
Peel sweet potatoes and cut into large chunks similar in size to the beef pieces.
11
Add sweet potato chunks to the pot, stir gently, and simmer uncovered for 15-20 minutes until potatoes are fork-tender.
18 minutes
12
Remove and discard the herb bouquet, taste the broth, and adjust seasoning with additional salt as needed before serving.