WEST HARTFORD, Conn. — Feeling chilly with the changing of the season? Let this Peruvian dish warm you up!
Coracora restaurant in West Hartford is in the FOX61 Kitchen, showing us how to make a delicious seco de carne, otherwise known as beef stew. The flavor is intense and a perfect demonstration of typical Peruvian flavors!
Coracora is a women-owned, operated, and led restaurant with three sisters at the helm. Chef Macarena Ludena is a 2022 James Beard Award semifinalist for Best Chef in New England.
The sisters took over the business from their parents and are taking it to new heights! Since taking over the restaurant, they have launched a rebrand, been active in their community, and received national attention for what they do best: Food!
Learn more about Coracora at their website.
Seco de Carne
Yields - 6 servings
Ingredients
1.5 lbs. stewing beef
1 onion, finely chopped
3 cloves garlic, finely chopped
1-3 tbsp aji amarillo paste
1 bunch cilantro
1 cup beef broth
1/2 cup beer
1 cup frozen peas
Sea salt (to taste)
Pepper (to taste)
Instructions
Finely chop onion and garlic. Set aside.
Blend beef broth and cilantro until no more chunks of cilantro can be seen. Set aside.
Preheat a large pot and sear beef in batches. Do not overcrowd the pan. Set aside.
Add the onion, garlic, and the ají amarillo paste to the pot, and sauté for about 1 minute.
Add seared beef back into the pot and season with sea salt and pepper. Then, pour cilantro
broth and beer over the beef and stir it.
Reduce heat to low and cover with a lid. Let simmer for 1-2 hours or until tender.
Add frozen peas and cook for 5-10 minutes.
Serve over rice.
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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