Peruvian-Style Beef Roast with Mashed Potatoes

star_border

Steps

1. 1
   Clean the beef: weigh ~1.28 kg pejerrey/eye-of-round. Remove all membranes and sinew using a knife angled slightly upward to lose minimal meat. Reserve all trimmings for the dark stock. After cleaning the meat weighs approximately 1.08 kg (about 200 g of trimmings).

   Tip: For budget street food operations it is acceptable to skip this trimming step, but the trimmings are essential for making a great dark stock.

   ~10 min
2. 2
   Prepare the mirepoix: cut onion (450 g), tomato (400 g), carrot (250 g), leek (100 g), celery (60 g), and garlic (22 g) into irregular 1 cm pieces. Reserve vegetable offcuts for the dark stock.

   Tip: This aromatic base is called mirepoix (or mpoa). Hierarchy by quantity: more onion, then tomato, carrot, leek, celery, and least garlic.

   ~15 min
3. 3
   Make the dark stock: sear beef trimmings in a very hot pan with oil until deeply browned on all sides. Add vegetable offcuts and sear. Cover with water, bring to a boil and simmer 40-60 minutes. Strain and reserve the stock.

   Tip: Always heat the pan dry first (no fat) before adding oil to prevent sticking when searing proteins.

   ~60 min
4. 4
   Sear the beef joint: heat a pot dry, add 120 ml vegetable oil, and sear the beef joint on all sides until deeply browned. Do not add salt or pepper before searing - salt draws out moisture and will dry the meat. Sear longer than normal as the long braise will fade the color.

   Tip: The Maillard caramelization locks in the juices and adds flavor. The beef must cook at least 2 hours, so the initial sear is critical for final color.

   ~10 min
5. 5
   Remove the seared beef from the pot. In the same pot, add the mirepoix to the caramelized bits at the bottom. Add 30 ml more oil if needed. Saute 8-10 minutes stirring until the vegetables soften and release their sugars.

   ~10 min
6. 6
   Make a gap in the vegetables and add 2 tbsp aji panca paste. Stir and let it cook briefly. Add 1 tsp whole cumin and 1 tsp whole black pepper. Return the beef and any resting juices to the pot.

   Tip: The aji panca gives the Peruvian punch - let it fry briefly in the oil to bloom its flavor.

   ~5 min
7. 7
   Add 300 ml red wine. Add the bouquet garni (3 bay leaves and 3 sprigs oregano wrapped in a leek leaf). Pour in the strained dark stock generously. Bring to a boil, cover, and cook on low heat for 2 hours.

   Tip: Victor strains the sauce instead of blending it. The bouquet garni is removed before straining so the herbs stay in the liquid but are discarded.

   ~120 min
8. 8
   After 1 hour 40 minutes, add 15 g salt (for both the meat and the sauce). Cook another 10-20 minutes. Test doneness by inserting a metal skewer into the center, leave 5 seconds, then touch to your wrist - it should come out warm but clear (not pink). Remove meat and rest.

   Tip: Adding salt at the start of a long braise draws out moisture and makes the meat dry. Add it near the end only.

   ~20 min
9. 9
   Strain the cooking liquid discarding solids. Skim off excess fat from the surface. Bring the strained sauce to a simmer. Thicken by adding a little cornstarch dissolved in cold water, a little at a time, until the sauce reaches nappé consistency (coats the back of a spoon).

   Tip: The sauce can also be blended but Victor prefers straining for a more refined result. Cornstarch prevents water from separating in the sauce.

   ~10 min
10. 10
    Cook yellow potatoes (papa amarilla) whole in abundant boiling water until tender. Drain and while still warm (not scalding hot), press through a fine strainer or colander - the skin stays behind and a fine puree falls through.

    Tip: Victor trick: pressing hot potato through a fine colander is faster than peeling and gives an ultra-smooth puree. Potatoes must be warm - not hot - to handle.

    ~25 min
11. 11
    For the puree: bring 300 ml evaporated milk to a boil, reduce to minimum. Add a pinch of freshly grated nutmeg, 35 g butter, a tiny pinch of garlic powder, and 5 g salt. Add the potato puree a little at a time, stirring to incorporate and reach desired consistency.

    Tip: Nutmeg is very potent - use only a tiny amount. Garlic powder should be barely perceptible. The puree should be smooth and hold its shape, not watery.

    ~10 min
12. 12
    Slice the rested beef into thin slices. Plate with a mold of white rice (in Peru every main course includes rice), a generous scoop of puree, and the beef slices. Pour the hot sauce over and serve.

    Tip: Cut thin slices to maximize yield. Victor notes that in Peru no main course is complete without arroz.

    ~5 min

Nutrition (per serving)

Victor Heredia

ASADO DE RES AL ESTILO PERUANO CON PURE DE PAPAS🤤 SUAVE Y DELICIOSO😋🤑#streetfood #family #receta

Watch on YouTube →