Huátia—Andean Beef Cooked in Herbs

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


  1. Preheat the oven to 300°F/149°C.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Chef’s Note

Fresh huacatay leaves infuse a particular aroma into this stew. Huacatay is sometimes referred to as black mint and is related to the marigold.

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