Seco de Carne or Beef Stew with Tamarind

Ecuadorian Beef With Tamarind

Secos are a type of stew and very popular in Ecuador.

In this recipe, beef is cooked in a sauce of tamarind, beer, garlic, coriander, peppers and tomatoes and other spices, producing a rich sweet, spicy and salty flavour.

Serves 4

Preparation Time:  20 Minutes
Cooking Time:  25 minutes in a pressure cooker

2 lb beef, cut into chunks 3 red/green peppers
1 tblsp ground cumin  3 large tomatoes
1 teasp ground allspice  6 garlic cloves
1/2 teasp ground achiote  1 bunch fresh cilantro
1 tblsp chili powder  14 oz tamarind pulp
2 tblsp olive oil  1 can beer
2 red onions  1 tblsp brown sugar

Season the beef with the cumin, allspice, achiote (annato) and salt & pepper, and leave for an hour. 

Blend the onions, peppers, tomatoes, garlic and 1/2 the cilantro with the tamarind pulp until you have a puree.

Heat the oil in a pressure cooker and sear the beef chunks on all sides until brown. Add the tamarind puree, beer and sugar, and bring to a boil. Put the lid on, and cook at pressure for 25 minutes.

Serve with rice and fried plantains, and the rest of the cilantro sprinkled over.