Peruvian-Style Slow Braised Beef With Quinoa and Aji Verde
A comforting weeknight dish featuring slow-braised beef infused with traditional Peruvian spices, served atop fluffy quinoa grains and topped with a vibrant, tangy aji verde sauce. This recipe highlights seasonal produce and balances protein with nutritious grains, showcasing authentic flavors through slow braising to tenderize the meat.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPat the beef cubes dry with paper towels. Season all sides generously with salt and pepper.
- 10:00Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning on all sides without overcrowding. Remove and set aside.
- 05:00In the same pot, reduce heat to medium. Add chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- 01:00Add minced garlic, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- No timer neededReturn browned beef to the pot. Add bay leaf, beef broth, white wine (or extra broth), and red wine vinegar. Stir to combine and bring to a gentle simmer.
- 180:00Cover the pot with a lid and reduce heat to low. Braise the beef gently until very tender, about 3 hours (180 minutes). Check occasionally, adding small amounts of water or broth if needed to keep meat just covered.
- 15:00While beef is braising, rinse quinoa thoroughly under cold water. Combine quinoa and water (or vegetable broth) in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until grains are fluffy and liquid is absorbed, about 15 minutes.
- 05:00Remove the quinoa from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
- No timer neededTo prepare aji verde, combine cilantro, mayonnaise, jalapeño, garlic, lime juice, and olive oil in a blender or food processor. Blend until smooth. Season with salt to taste.
- No timer neededServe slow braised beef over quinoa, topping each portion with a generous drizzle of aji verde sauce.
Chef tips
- For best flavor and tenderness, avoid boiling the braising liquid; maintain a gentle simmer.
- If aji amarillo peppers are unavailable, jalapeños can be used to approximate heat and flavor.
- Make sure to rinse quinoa well to remove any natural bitterness.
- Leftover aji verde sauce can be used as a condiment for grilled meats or vegetables.
Equipment check
- large heavy-bottomed pot or Dutch oven
- medium saucepan
- blender or food processor
- knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories620
- Protein48 g
- Carbs38 g
- Fat22 g
Tags
Behind the dish.
Overview
This Peruvian-style slow braised beef features tender chunks of beef simmered slowly in a fragrant blend of traditional spices and aromatics. Served over fluffy quinoa and finished with a bright, spicy aji verde sauce, this grain bowl offers a comforting yet vibrant meal perfect for weeknights.
Why you’ll love it
- Slow braising creates deeply flavorful and melt-in-your-mouth beef.
- Quinoa provides a gluten-free, protein-rich base for the dish.
- Aji verde sauce adds a fresh, tangy kick that balances the richness of the beef.
- Uses seasonal produce to keep the dish fresh and nutritious.
Ingredient notes
Beef: Use a well-marbled beef chuck or brisket for optimal tenderness after slow cooking.
Quinoa: Rinse thoroughly before cooking to remove any bitterness.
Aji Verde: Traditional Peruvian sauce made from fresh herbs, jalapeños or aji amarillo (if available), jalapeños, garlic, lime juice, and mayonnaise or yogurt to create a creamy, vibrant topping.
Seasonings: Include cumin, smoked paprika, and oregano to evoke authentic Peruvian flavors.
Serving & storage
Serve the grain bowl warm, topping the quinoa with generous portions of the braised beef and drizzling with the aji verde sauce. Leftovers can be refrigerated in airtight containers for up to 3 days. Reheat gently on the stove or microwave to maintain tenderness and flavor. The aji verde sauce can be stored separately refrigerated for up to 5 days.
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