Seco de Res

Name: Seco de Res
Total time: 2 h
Yield: 4 servings
Ingredients: 800 g Beef, shoulder pot roast or steak, boneless, separable lean and fat, trimmed to 0" fat, all grades, raw; 1 pcs large onion; 3 pcs Garlic, raw; 2 pcs tomato; 1 pcs Sweet pepper, green, raw; 1 pcs Cilantro; 1 cup Beer, 4,7 vol-% alcohol, Pilsner; 1 tbsp tomato paste; 1 tsp ground paprika; 0.5 tsp Caraway seeds; 1 tsp sugar; 2 tbsp vegetable oil; Spices, bay leaf; Salt; Pepper

🕐 120 min 👁 14 Channel post →

A traditional Ecuadorian dish of tender beef simmered in a flavorful cilantro, tomato, and beer sauce.

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Method

Cut the meat into cubes, season with salt and pepper. Heat oil in a deep pot or skillet and sear the meat until nicely browned.

Add the chopped onion and garlic, sautéing for 3 to 4 minutes until softened.

In a blender, puree the cilantro, green pepper, and tomatoes with half a cup of beer until you have a thick green sauce.

Pour the sauce over the meat, then add the tomato paste, paprika, cumin, sugar, and bay leaf. Stir well, adding a splash of water if needed.

Cover and simmer over low heat for 1.5 to 2 hours until the beef is fork-tender and the sauce is rich and reduced.

Serve hot alongside white rice, fried plantain slices, or potatoes.

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Seco de Res

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