Horseradish, Kielbasa, and Sauerkraut in Argentina

Today was a good day… no, a great day.  I had a roast beef sandwich with horseradish.  That may not sound like a big deal to most people, and it really isn’t, but it was huge for me.  I love horseradish on a roast beef sandwich, but I have not been able to find it in Argentina.  I have been to Jewish delis, specialty food markets, Chinatown, etc, etc.  If you put all the hours together that I have spent looking for horseradish, it would probably add up to several days worth of fruitless shopping.  I have spent many more hours looking for other things…  BTW, horseradish in Argentina is called “Rabano Picante”.  Rabano is radish, and picante is spicy or “hot”.

Here’s how it went down… Continue reading

Mango Jalapeno Jam from scratch

Sometimes, a little sweet with a little spice is nice.  Something along the lines of Mango Jalapeno Jam.

Jams and jellies are not hard to find in Argentina, and they are actually pretty cheap, relatively speaking.  A 454 gram jar cost us about $2 US Dollars, and the quality is pretty good.  But, sometimes you just want something a little different.

Since I can’t get my weekly dose of Green Chile, and am seriously craving some spiciness, I decided to make up some “Hot Jam”. Continue reading

Seco de Carne (Peruvian Beef Stew)

I first had Seco de Carne at the Peruvian restaurant Chan Chan in Buenos Aires.  It is a very typical Peruvian dish, aromatic, tasty, and perfect for a colder day.

There are also many variations and recipes.  Some put potatoes in the stew, some sweet potatoes.  Sometimes the meat is beef, sometimes pork, or even goat (which is quite tasty).

In this recipe, I marinate the meat in beer, but you can also just use water and skip the marinade.  If so, I  would recommend adding a cup of bullion.

Peruvian Stew

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Seco de Carne (Peruvian Beef Stew)
Seco de Carne is a delicious Peruvian stew that is wonderful on a cold winters day.
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the beef into large cubes and place into a bowl. Add cumin, salt, and 3 cups of stout beer. Mix and marinate for at least one hour or in the refrigerator overnight.
  2. Add cilantro (keep a bit aside to garnish) and one cup of water to a blender, and blend until smooth.
  3. Heat oil and brown beef on all sides reserving the marinade, transfer to a bowl then cook the onions, garlic, and aji amarillo paste until the onions are soft.
  4. Add the marinade, meat, any juices, and the cilantro puree.
  5. Add enough water to cover the meat, bring to a simmer on medium low heat. Cook for 90 minutes or until the meat is tender.
  6. Add the carrots and peas, and cook until the vegetables are tender.
  7. Garnish with cilantro.
Recipe Notes

Serve with white rice, and beans.

What are some of your favorite variations?

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