It's a good to the bone beef dish. The bone ribs flavor the sauce during the long braising of these short ribs until it literary falls off its own rib. This is my favorite dish since we landed here in late 80s in Northern Virginia. Though its only lately, in the past few years, the Metro DC area (DC, MD and NoVA), has been credited for its topnotch cuisine. Three restaurants earned 2 Michelin stars announced last week, October 13, 2016. Being in the Metro DC area with the foreign embassies, international organizations like the World Bank, IMF and IFC to name a few, needless to say, brings to the community the varied cuisines from these organizations from countries it represent.---Adapted from Peru Delight blog. —thechewinn-nova.com
Seco de Res
aji amarillo paste
dried coriander powder
medium sweet onion, chopped
bunches cilantro leaves, chopped finely or put in food processor
In a large Dutch oven or slow cooker, heat the oil over medium heat. Add the garlic, with coriander and cardamon, sauté until light golden. Add the onion, sauté until the onion is translucent.
Chopped finely cilantro or put in small food processor with 1 cup water and use minced function. Transfer to Dutch oven or slow cooker, stir for 2 minutes.
Add beef, remaining water and beer, simmer for 2-1/2 hours or longer until beef falls off the bone. This is better done a day ahead.
For Frejoles Criollos:
Drain cans of red kidney bean in a colander and rinse under running water and drain.
In a saucepan, heat the oil over medium heat, add garlic, sauté until its almost golden, then add onion stir until translucent. Add the tomato paste, diced tomatoes and cilantro. Season with salt & pepper. Let simmer for 10 minutes until sauce is reduced, then add the kidney beans. Allow the flavors blend in about 10 minutes.