Locro de Pecho is a typical dish from Peruvian cuisine, where beef is combined with potatoes and seasonings to create a delicious and comforting stew.
Locro de Pecho is a typical dish from Peruvian cuisine, where beef is combined with potatoes and seasonings to create a delicious and comforting stew.
This locro de pecho is prepared with fresh and flavorful ingredients, and served accompanied by rice or salad.
Locro de Pecho
Ingredients
1 kilogram of Punta de pecho de res en trozos
2 Ramas de apio
1 Nabo en trozos
1 Poro en trozos
4 Pimientas de chapa
1 kilogram of Papas blancas cortadas
1 Cebolla picada
3 Dientes de ajo picaditos
2 tablespoons of Ají panca molido
¾ cup of Aceite vegetal
1 pinch of Sal
1 pinch of Pimienta
1 pinch of Comino
1 Rama de hierbabuena
Preparation
Step 1 : Place the beef brisket in a pot with celery, turnip, leek, peppercorns, salt, and water, cooking until tender.
Step 2 : In another pot, prepare a seasoning with oil, onion, garlic, ground ají panca, salt, pepper, and cumin, reserving a bit for decoration.
Step 3 : Add the strained broth to the pot with the potatoes and mint leaves.
Step 4 : Cook the potatoes, then mash them and mix with the meat.
Step 5 : Serve the locro de pecho accompanied by rice or salad, garnished with the reserved oil.
