| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Peruvian |
|
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
White Vinegar |
| 1 |
tb |
Ground Cumin |
| 3 |
|
Fresh Mirasol Or Other Hot Chilis; Seeded And Minced |
| 4 |
tb |
Vegetable Oil |
|
|
Salt |
| 4 |
lb |
Boneless Chuck Or Round Steak; Cut In Large Chunks |
| 4 |
md |
Yellow Onions; Peeled And Quartered |
| 1 |
bn |
Fresh Mint |
| 1 |
bn |
Fresh Thyme |
| 1 |
bn |
Fresh Rosemary |
| 1 |
bn |
Fresh Oregano |
| 1 |
bn |
Fresh Flat-Leaf Parsley |
| 1 |
bn |
Fresh Cilantro |
| 6 |
|
Sweet Potatoes |
INSTRUCTIONS
1. Place vinegar, cumin, minced chiles, and oil in a blender. Add 1/2 cup
water and puree. Season with salt.
2. Place meat in large bowl. Add vinegar mixture and mix thoroughly. Cover
and refrigerate overnight.
3. 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.
4. 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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