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1
Simmer the Beef Shank
90 Mins
Gentle simmer, about 95°C (203°F)
Heat the olive oil in a large pot over medium heat and brown the beef shank pieces on all sides, about 8 minutes. Pour in the 2.5 litres of water, add the chopped half of the yellow onion, the crushed garlic, the leek, 4 g of the salt, the cumin, oregano and bay leaves, and bring to a boil. Skim off the foam that rises, then lower the heat so the pot barely simmers, cover loosely, and cook for 90 minutes until the beef is starting to soften.
Keep the simmer lazy — a rolling boil clouds the broth and toughens the meat.
Done when: The beef yields a little when pressed and the broth smells rich and beefy.
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2
Add Chickpeas, Yuca & Carrots
30 Mins
Gentle simmer, about 95°C (203°F)
Drain the soaked chickpeas and add them to the pot with the yuca chunks and the carrot rounds. Keep the pot at the same lazy simmer for 30 minutes, skimming now and then.
The chickpeas go in now, not at the start, or they turn to mush before the beef is done.
Done when: The yuca is soft at the edges and the chickpeas are nearly tender.
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3
Add Potato, Sweet Potato, Corn & Cabbage
25 Mins
Gentle simmer, about 95°C (203°F)
Add the whole potatoes, the sweet potato chunks, the corn rounds and the cabbage wedges. Taste the broth and add the remaining 4 g of salt. Simmer for 25 minutes more, until the potatoes are tender all the way through and the beef falls easily from the bone.
Lay the cabbage wedges on top so they steam gently instead of falling apart in the broth.
Done when: A knife slides into a potato with no resistance and the beef pulls apart with a fork; the meat must reach at least 71°C (160°F) inside.
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4
Make the Salsa Criolla
10 Mins
No heat — served at room temperature, about 20°C (68°F)
While the pot finishes, toss the thinly sliced red onion and the remaining sliced yellow onion with the ají limo, the lime juice and a pinch of salt. Let it sit for 10 minutes so the onion softens and turns bright pink.
Slice the onion as thinly as you can — thick slices stay harsh and raw-tasting.
Done when: The onion has softened and turned pink, and the lime has taken the raw edge off.
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5
Serve the Broth, Then the Plate
5 Mins
Serve hot, above 60°C (140°F)
Lift the beef and vegetables out onto a platter and keep warm. Ladle the broth into bowls and serve it first as a soup. Then bring the platter to the table with the salsa criolla, rocoto sauce and mustard on the side, and let everyone help themselves.
Strain the broth through a sieve if you want it crystal clear for the first course.
Done when: The broth is clear and golden, and the plate holds tender beef, soft yuca and bright vegetables.
auto_awesome Finishing Touches & Plating
Serve the broth first, hot and clear, then the platter of beef and vegetables with salsa criolla spooned over the top. A little rocoto on the side lets each person set their own heat.
Peru
35m
