Seco De Carne Recipe

Prep the cilantro purée

Place 2 cups packed fresh cilantro (stems ok), 2 tablespoons fresh lime juice, 2 cloves of the minced garlic, 60 ml (1/4 cup) of the beef stock and a pinch of salt in a blender or food processor. Purée until smooth. If too thick, add more stock 1 tbs at a time to reach a loose sauce (about 120–150 ml final volume). Set aside.

Season and brown the beef

Pat the beef brisket cubes dry and season evenly with 2 tsp salt and 1 tsp black pepper. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 3 tbs oil. Working in batches to avoid overcrowding, sear the beef cubes until deeply browned on all sides (3–4 minutes per side). Transfer browned beef to a plate and repeat until all beef is browned.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the pot and sauté 5–6 minutes until translucent. Add the remaining minced garlic (about 4 cloves) and the optional aji amarillo, and cook 1–2 minutes until fragrant. Stir in 1 tsp ground cumin and 1 tsp ground annatto (if using) and cook 30 seconds to bloom the spices.

Deglaze and build the stew

Pour in 120 ml dry white wine (if using) and scrape up browned bits from the bottom of the pot. Let the wine reduce 2–3 minutes. Return the browned beef to the pot, pour in 750 ml beef stock, and bring to a gentle simmer. Cover partially and reduce heat to low. Simmer gently for 1 hour 45 minutes to 2 hours, or until beef is tender when pierced with a fork.

Finish with cilantro purée

When the beef is tender, stir the cilantro purée into the pot. Simmer uncovered for 10–15 minutes to allow flavors to meld and the sauce to thicken slightly. Taste and adjust seasoning with additional salt (to taste) and 2 tbs extra lime juice if desired. If sauce is too thin, simmer uncovered until it reaches desired consistency. If too thick, add a splash of stock.

Soak and start the beans

If using dried beans, soak them overnight in plenty of water or use a quick soak: cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain. Place soaked beans in a medium pot with 500 ml chicken or vegetable stock and 500–1000 ml water (enough to cover by several inches). Add 1 bay leaf. Bring to a gentle simmer and cook partially covered until beans are tender, 50–75 minutes depending on bean age.

Prepare sofrito and finish beans

While beans simmer, heat 1 tbs olive oil in a small skillet over medium heat. Sauté 1/2 cup finely chopped onion until translucent (4–5 minutes), then add 2 minced garlic cloves and cook 30–60 seconds. Stir in 1/2 tsp ground cumin. Add this sofrito to the beans once they are nearly tender. Continue to simmer 10–15 minutes until flavors meld and liquid reaches a creamy but not dry consistency. Season with 1 tsp salt (adjust to taste). Remove bay leaf before serving.

Cook the rice

Rinse 2 cups long-grain white rice under cold water until the rinse runs clear. In a medium saucepan, bring 2.5 cups water, 1/2 tsp salt and 1 tbs butter or oil to a boil. Add the rinsed rice, stir once, cover tightly and reduce heat to low. Simmer 15 minutes undisturbed. Turn off the heat and let rest covered 10 minutes. Fluff with a fork before serving.

To serve, spoon fluffy white rice onto plates, add a scoop of frijoles canarios, and ladle the Seco de Carne alongside or over the rice so the cilantro sauce coats the meat and rice. Sprinkle chopped fresh cilantro leaves over the stew and serve with lime wedges on the side for squeezing. Offer additional hot sauce or aji if desired.