Seco de res
Ragoût de bœuf péruvien à la coriandre et au piment jaune, avec petits pois et pommes de terre.
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Étapes
Brown the beef
Season the beef pieces with the salt and pepper. Heat the oil in a heavy pot (5-6 L) over high heat and brown the beef in batches, about 3-4 minutes per batch, until deeply colored on all sides. Transfer the beef to a plate and set aside with any juices.
- 1.2 kg beef
- 1½ tsp salt
- ½ tsp pepper
- 3 tbsp oil
✅ C'est prêt quand : beef is deeply browned on all sides
Make the base
Lower the heat to medium. Cook the chopped onion for about 6 minutes, stirring now and then, until soft and translucent. Add the garlic, ají amarillo paste and cumin and cook for 3 more minutes, stirring, until fragrant.
- 1 onion
- 4 cloves garlic
- 3 tbsp ají amarillo paste
- 1 tsp cumin
✅ C'est prêt quand : onion is soft and mixture smells fragrant
Add the coriander
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Braise the beef
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Add the potatoes and peas
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Serve
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Brown the beef
Season the beef pieces with the salt and pepper. Heat the oil in a heavy pot (5-6 L) over high heat and brown the beef in batches, about 3-4 minutes per batch, until deeply colored on all sides. Transfer the beef to a plate and set aside with any juices.
- 1.2 kg beef
- 1½ tsp salt
- ½ tsp pepper
- 3 tbsp oil
✅ C'est prêt quand : beef is deeply browned on all sides
Make the base
Lower the heat to medium. Cook the chopped onion for about 6 minutes, stirring now and then, until soft and translucent. Add the garlic, ají amarillo paste and cumin and cook for 3 more minutes, stirring, until fragrant.
- 1 onion
- 4 cloves garlic
- 3 tbsp ají amarillo paste
- 1 tsp cumin
✅ C'est prêt quand : onion is soft and mixture smells fragrant
Add the coriander
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Braise the beef
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Add the potatoes and peas
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Serve
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The Story Behind the Dish
Despite its name, which means 'dry', seco is a saucy stew. One theory traces the name to the Arabic word sakbaj, a meat stew in vinegar that reached Spain and then Peru; another says it simply described a stew cooked until the sauce reduced.
In northern Peru it's often made with goat or lamb (seco de cabrito); in Lima beef is the favourite. The trio of seco, rice and beans is a classic Peruvian lunch.
⭐ Why It's Famous
The fresh, herbal coriander sauce makes it unlike any European stew, and it tastes even better the next day.
💡 Fun Fact
Chicha de jora, the fermented corn drink sometimes used in the sauce, has been brewed in the Andes since Inca times.
Northern coast of Peru (Lambayeque, Lima)
-6.77°S, -79.84°W
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