Seco de Carne [Peruvian Beef Stew Recipe] - Eat Peru (2024)

FAQs

What is seco de carne made of? ›

Seco de Carne is a typical Peruvian dish but many other countries in South and Central America have adopted their own versions. It's a cilantro beef stew with a deep flavor. Many chefs in Peru use lamb to make “Seco de Cordero” but goat, beef, chicken, or even seafood are often used with the delicious cilantro sauce.

Seco de Carne is a typically Peruvian stew known since the colonial era, when it was known as Seco Tajime and based on mutton meat. Gastronomic researchers note the influence of Arab cuisine, probably brought to Peru by African slaves to South America.

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Peru has almost 500 national dishes but Lomo Saltado is the most popular meat dish.

Origin of name

It is popularly thought that when cooking the stew the water must evaporate until it reaches a degree of dryness, hence it must be "seco", although in reality all the variants of "seco" are usually quite juicy, and that the name "seco" is an ironic way of calling a soupy dish.

Seco de carne is a spicy beef-based stew that may also include vegetables like carrots, peas, potatoes, and sometimes squash.

Seco is a triple-distilled white spirit made from 100% sugarcane juice. The flavor of seco varies depending on the region it originates from, but most versions are strong, sweet and slightly fruity. Seco is distinctive because of the way it's made.

In fact, even though the name literally translates to meat in general, the term "carne" is often used to refer specifically to beef throughout much of the Spanish-speaking world. The cuts of beef that are used to make carne asada are varied depending on the style of grilling.

The best beef stews are made with the right cut of meat, like chuck roast, brisket or round. Leaner cuts (which are good for the grill) lack the connective tissue that turns into gelatin as it cooks. That keeps the meat juicy and tender while also thicken and enriching the stew.

What gives beef stew a rich flavor? ›

If were talking while it's being made; garlic, onion, various herbs, “horse chester sauce” tomato paste, stone ground mustard, or even a small splash of A1 sauce will all “rich up” the broth. So will sauteing the veggies in butter before adding to the stew.

Ceviche. Top of any list of must-try foods in Peru is Ceviche, which originated here in Peru and is the national dish of the country. It's a cold-cooked fish dish that is marinated in lime juice and usually served alongside red onions, boiled corn and sweet potato.

Ceviche is Peru's national dish, and an immediate infatuation for nearly all who try it.

Carne seca ("dried meat" in Spanish) is a type of dried beef used in Mexican cuisine.

Carne seca is Spanish for “dried meat” and is a type of jerky that can be found in southwest America, as well as the northern portions of Mexico. This delicious meat is known for its spices and uniquely dried texture.

Carne seca is a popular snack food prepared from sliced raw meat or fish that has been salted, seasoned, and dried.

Ecuadorian seco de chivo is a goat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.