Locro de pecho is an Arequipa stew made with beef brisket simmered slowly with vegetables and potato in a naturally thickened broth. It combines sweet, salty, and gently spicy notes typical of Arequipa’s cuisine.
Its roots go back to pre-Hispanic times, long before the Spanish ingredients that were later folded into the recipe. It’s a hearty one-pot dish, traditionally simmered slowly in clay pots.
Print
Peruvian Locro de Pecho
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Soup
- Cuisine: Peruvian
Description
Peruvian preparation featuring pecho de res y papas, adapted for a home kitchen with clear measurements.
Ingredients
- 600 g beef brisket, cut into chunks
- 200 g chalona (dried salted lamb), optional
- 1 marrow bone
- 2 l water
- 100 g celery, chopped
- 100 g leek, chopped
- 1 small turnip, cut into pieces
- 15 g minced garlic
- 5 g oregano
- 60 g ground aji panca
- 150 g onion, chopped
- 30 ml vegetable oil
- 500 g potatoes, peeled
- Salt, pepper, and cumin to taste
- 200 g white rice, for serving
Preparation
- Cook the meat, place the beef brisket, chalona, marrow bone, and water in a large pot along with the celery, leek, and turnip. Simmer over low heat for 1 hour, until the meat is tender.
- Strain the broth, remove the meat and chalona, cut into pieces, and strain the broth to remove the celery, leek, and turnip. Set both aside separately.
- Build the seasoning base, in a clay pot or wide skillet, heat the oil and cook the onion, garlic, oregano, and ají panca until the base is well concentrated.
- Add the meat and broth, stir the cooked meat and strained broth into the seasoning base. Simmer for 10 minutes to bring the flavors together.
- Add the potatoes, stir in the potatoes and cook for 20 more minutes, lightly mashing some of them to thicken the stew.
- Adjust and serve, season with salt, pepper, and cumin to taste. Serve hot with white rice.
Chef’s Tips
- The marrow bone adds gelatin and body to the broth; don’t skip it if you can find one.
- Mashing part of the potato is what gives locro its characteristic thick texture.
- Taste the salt at the end, since the chalona already carries its own salty flavor.
Traditional Variations
Some Arequipa families add mint or peppermint near the end of cooking to freshen the stew’s flavor. Chopped cilantro and parsley just before serving are also common.
Some versions swap the brisket for short ribs, keeping the rest of the preparation the same.
How to Serve
Serve piping hot, in a deep bowl, always with white rice to help balance its thick texture. It’s a common main course at Arequipa family lunches.
Recommended Pairings
- Plain white rice
- Homemade ground chile sauce
- Fresh salad
Did You Know?
Locro is a dish with pre-Hispanic roots found in different forms across the Andes. Arequipa’s version, with brisket and chalona, reflects the fusion of Andean and cattle-raising ingredients that defines the region’s cuisine.
Frequently Asked Questions
It's a thick Peruvian soup made with beef brisket, potatoes, and vegetables, slow-cooked until it reaches a creamy, comforting consistency.
Beef brisket is used, a cut with good collagen and fat content that, when slow-cooked, adds flavor and body to the broth.
Yes, using a pressure cooker considerably shortens the meat's cooking time, though traditional slow cooking tends to produce a more developed flavor.
