Peruvian Aji Panca Beef Stew with Rustic Yuca Mash and Cilantro Gremolata

Instructions

1. 1

   Season the beef with 4 g (3/4 tsp) of the salt and the black pepper. Heat a heavy pot over medium-high heat and add the vegetable oil. Brown the beef in batches for 6 to 8 minutes until colored on several sides; remove and set aside.

2. 2

   In the same pot, reduce to medium heat and add the red onion. Cook for 5 minutes, stirring, until softened. Add 4 chopped garlic cloves, the aji panca paste, ground cumin, and dried oregano; cook for 2 minutes so the flavor base concentrates without burning.

3. 3

   Add the crushed tomato and cook 3 minutes more. Pour in the chicha de jora and scrape the bottom of the pot to release the browned bits.

4. 4

   Return the beef to the pot. Add the beef stock, bay leaf, and the remaining 4 g (3/4 tsp) salt. Once it reaches a gentle boil, lower the heat, partially cover, and cook for 55 minutes, stirring occasionally, until the beef is tender and the sauce thickens. If you prefer to finish it in the oven, use an oven-safe pot and cook covered at 325°F/160°C for 60 minutes.

5. 5

   Meanwhile, place the yuca in a pot with enough water to cover and a pinch of salt. Bring to a boil and cook for 25 to 30 minutes until very tender. Drain well, remove any tough inner fiber, and mash the hot yuca with 2 tablespoons olive oil. Add a little hot water or extra stock if needed to loosen the mash. Adjust salt to taste.

6. 6

   Make the gremolata by combining the cilantro, 1 finely grated or minced garlic clove, the finely grated zest of the lime, 1 tablespoon lime juice, and 1 tablespoon olive oil in a bowl.

7. 7

   Taste the stew and adjust salt or pepper if needed. Serve a base of rustic yuca mash, spoon the juicy beef stew over the top, and finish with the cilantro gremolata just before serving.