Recipe - Huatia (Peruvian Slow-Cooked Beef With Herbs)

Three fourths cup White Vinegar
1 tablespoon Ground Cumin
3 Fresh Mirasol Or Other Hot
Chilis; Seeded And Minced
4 tablespoon Vegetable Oil
Salt
4 pound 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 FlatLeaf Parsley
1 bn Fresh Cilantro
6 Sweet Potatoes

1. Place vinegar, cumin, minced chiles, and oil in a blender. Add One half 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 herbperfumed broth, 23 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 MCRecipe Digest V1 #988 by Suzy Wert SuzyWert@aol.com on Jan
6, 1998