Everyday KitchenSearch all recipes

Brazilian/Peruvian · Dinner

Seco de Res

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.

Jump to recipe

Representative photograph of Seco de Res. The photograph includes rice, beans and onion garnish not included in this recipe.
The photograph includes rice, beans and onion garnish not included in this recipe. Representative photograph of Seco de Res. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

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

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 recipe, 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.
  • Judge Seco de Res by the texture and doneness signs in its steps. Your pan and heat affect how long Seco de Res takes to cook.

Substitutions

  • Use lamb shoulder instead of beef.

Storage

  • Get perishable Seco de Res into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Seco de Res within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Seco de Res to 74°C / 165°F, stirring or turning it for even heating. When Seco de Res is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Seco de Res includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Seco de Res becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Seco de Res one day ahead. For Seco de Res, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Seco de Res on the day of serving.

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. For Seco de Res, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Seco de Res on the day of serving.

Food safety references

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

Related recipes