Yields 8 portions
- 2 tbsp/30 mL canola oil
- 2 lb/907 g brisket
- 1/2 cup/118 mL Pasta de Ají Panca
- 1 tbsp/10 g salt, plus more as needed
- 2 tbsp/12 g freshly ground black pepper, plus more as needed
- ¼ cup/59 mL canola oil
- 2 tbsp/30 mL garlic paste
- 2 tbsp/30 mL Pasta de Ají Amarillo
- 1 lb/454 g red onion, quartered
- ¼ cup/59 mL red wine vinegar
- 1 bunch fresh oregano
- 1 bunch fresh rosemary
- 2 bunches fresh cilantro leaves
- 1 bunch fresh thyme sprigs
- 1 bunch fresh spearmint (hierbabuena)
- 1 bunch huacatay
- 1 lb/454 g beef stock, plus more as needed
- Kosher salt, to taste
Camotes en Olla
- 2 lb/908 g whole sweet potato, skin on
- Preheat the oven to 300°F/149°C.
- To prepare the huátia, heat 1 oz/28 g of oil in a cast iron skillet over medium-high heat and brown the meat on all four sides. Season the seared beef with the pasta de ají panca, salt, and black pepper.
- Heat the remaining oil in a clay pot set over medium heat and sweat the garlic and pasta de ají amarillo until fragrant, about 3 minutes. Add the onion and vinegar, and stir until combined. Add the meat to the pot and cover with the herbs. Bring the mixture to a boil, cover with a tight fitting lid, and transfer to the oven.
- Cook the huátia until the meat is tender, for 2 to 3 hours. Occasionally check the pot, and if the liquid evaporates, add beef broth to keep the meat moist and partially covered.
- To prepare the camotes an olla, place the sweet potatoes in a clay pot. Wet two clean kitchen towels and place in the pot, over the potatoes. Cover with a tight fitting lid and cook over medium-high heat until the potatoes are soft, about 30 minutes. Remove the potatoes from the pot, peel the skin from the potatoes, and cut into 2-in/5-cm thick slices.
Fresh huacatay leaves infuse a particular aroma into this stew. Huacatay is sometimes referred to as black mint and is related to the marigold.