Everyday Kitchen

Brazilian/Peruvian · Dinner

Seco de Res

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Seco de Res is a Brazilian/Peruvian dish. Add peas near the end so they retain their colour.

Prep
25 min
Cook
135 min
Total
160 min
Servings
6
Difficulty
Easy
Cuisine
Brazilian/Peruvian
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Seco de Res. The photograph includes rice, beans and onion garnish not included in this draft.
The photograph includes rice, beans and onion garnish not included in this draft. Representative photograph of Seco de Res. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Paste

Stew

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Paste · About 8 min

  1. Blend 60 g coriander, 150 ml water, 30 g aji amarillo paste, 20 g garlic, 1 tsp cumin smooth.

Braise · About 90 min

  1. Brown beef in oil from 40 ml neutral oil, 1000 g beef chuck, cubed, 200 g onion, chopped, 500 ml beef stock, 1 tsp salt; add onion 5 minutes, then paste, stock and salt. Cover and simmer 90 minutes.

Finish · About 25 min

  1. Add carrots from 300 g carrots, sliced, 200 g peas for 25 minutes, then peas 5 minutes. Beef must be fork-tender.

    Check: The beef is fork-tender and the carrots are soft through.

Tips

  • Add peas near the end so they retain their colour.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb shoulder instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Seco de Res one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Seco de Res?

Add peas near the end so they retain their colour.

What can I substitute in Seco de Res?

Use lamb shoulder instead of beef.

Can I prepare Seco de Res ahead?

Prepare the measured ingredients for Seco de Res one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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