Name: Peruvian Locro de Pecho
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Peruvian
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

Description

Peruvian preparation featuring pecho de res y papas, adapted for a home kitchen with clear measurements.

Ingredients

Scale

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