| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Peruvian |
|
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
White Vinegar |
| 1 |
T |
Ground Cumin |
| 3 |
|
Fresh Mirasol Or Other Hot |
|
|
Chilis Seeded And Minced |
| 4 |
T |
Vegetable Oil |
|
|
Salt |
| 4 |
lb |
Boneless Chuck Or Round |
|
|
Steak Cut In Large |
|
|
Chunks |
| 4 |
|
Yellow Onions, Peeled And |
|
|
Quartered |
| 1 |
|
Fresh Mint |
| 1 |
|
Fresh Thyme |
| 1 |
|
Fresh Rosemary |
| 1 |
|
Fresh Oregano |
| 1 |
|
Fresh Flat-Leaf Parsley |
| 1 |
|
Fresh Cilantro |
| 6 |
|
Sweet Potatoes |
INSTRUCTIONS
Place vinegar, cumin, minced chiles, and oil in a blender. Add 1/2 cup
water and puree. Season with salt. Place meat in large bowl. Add
vinegar mixture and mix thoroughly. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Place onions in a single layer in a large
Dutch oven. Scatter mint, thyme, rosemary, oregano, parsley, and
cilantro on top, then add meat with marinade and whole chile. Cover
and cook in oven, stirring occasionally, until meat is tender and
marinade and meat juices have combined to form an herb-perfumed broth,
2-3 hours. Meanwhile, peel potatoes and place in a second large Dutch
oven. Season with salt, cover, and bake until tender, about 1 hour.
(Potatoes can also be wrapped in aluminum foil and roasted for about 1
hour.) Remove huatia and potatoes from oven. Season to taste with
salt. Spoon meat and potatoes onto plates. Discard herbs, then spoon
broth over meat and serve. Recipe by: Saveur, Sept/Oct 1997 Posted to
MC-Recipe Digest V1 #988 by Suzy Wert <SuzyWert@aol.com> on Jan 6,
1998
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