Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, season 2 kilograms of beef short ribs generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper, then set aside.

2. 2

   Heat 2 tablespoons of vegetable oil in your clay pot over medium heat, add 1 large finely chopped red onion, and sauté until translucent, about 8 minutes.

3. 3

   Stir in 4 minced garlic cloves, 2 tablespoons of aji amarillo paste, 1 tablespoon of aji panca paste, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano, cooking for 3 minutes until fragrant.

4. 4

   Add the seasoned short ribs to the clay pot, browning them on all sides for about 10 minutes, ensuring they develop a rich color.

5. 5

   Pour in 1.5 cups of dark beer and 2 cups of beef broth, bringing the mixture to a gentle simmer before covering the clay pot with its lid.

6. 6

   Transfer the covered clay pot to a preheated oven at 160°C (325°F) and braise for 2.5 hours.

7. 7

   After 2.5 hours, add 2 medium diced carrots and 3 medium quartered potatoes to the stew, continuing to cook in the oven for another 1 hour, or until the vegetables are tender and the meat is falling off the bone.

8. 8

   Stir in 1 cup of green peas and 1 cup of chopped fresh cilantro during the last 10 minutes of cooking, allowing them to warm through before serving.