Peruvian Beef Stew with Tender Hominy, Aji Panca and Mint

Instructions

1. 1

   1. In a bowl, combine 100 g of thinly sliced red onion with the lime juice, red vinegar, sugar, and 1 g salt. Massage gently and let it rest for 15 minutes to make a quick pickled onion.

2. 2

   2. Pat the beef dry with paper towels and season it with 4 g salt, black pepper, and ground cumin.

3. 3

   3. Heat a heavy pot over medium-high heat. Add the vegetable oil and brown the beef in batches for 6 to 8 minutes, without moving it too much, until deeply colored. Remove and set aside.

4. 4

   4. In the same pot, add the 200 g chopped red onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

5. 5

   5. Add the aji panca paste, tomato paste, and dried oregano. Cook for 2 minutes, stirring constantly, until the mixture looks glossy and fragrant.

6. 6

   6. Add the chopped tomato and cook for 4 minutes until it starts to break down. Pour in the red wine and scrape the bottom of the pot to release the concentrated flavors.

7. 7

   7. Return the beef to the pot along with the beef stock and bay leaf. Once it reaches a gentle boil, reduce to a low simmer, partially cover, and cook for 55 minutes, or until the beef is tender. If you prefer using the oven, cook the covered pot at 325°F (160°C) for about 1 hour.

8. 8

   8. Meanwhile, place the cooked hominy in a small saucepan with 60 ml (1/4 cup) of the stew liquid, or a little water if preferred. Warm over low heat for 5 minutes and add half of the chopped mint.

9. 9

   9. Taste the stew and adjust with the remaining salt if needed. Remove the bay leaf and stir in the rest of the chopped mint right at the end to keep it fresh.

10. 10

    10. Serve a bed of warm tender hominy on each plate, spoon the beef stew over it, and finish with the quick pickled onion and a few whole mint leaves.