Molecular Seco de Res Peruvian Style

A modern molecular gastronomy take on the traditional Peruvian Seco de Res, deconstructed into flavorful spheres and foams to surprise the palate while preserving the essence of the classic beef stew.

Steps

1. Marinate beef cubes in chicha de jora, minced garlic, ají amarillo paste, salt, and pepper for 30 minutes. 2. Sear marinated beef in olive oil until browned and set aside. 3. In a pot, sauté red onion until translucent, add beef broth and cilantro, then return beef to pot. 4. Simmer gently for 1 hour until beef is tender. 5. Mix cornstarch with a little water, add to stew to thicken slightly, then cool the stew. 6. Prepare sodium alginate bath by dissolving sodium alginate in water. 7. Using a syringe, drop small amounts of cooled stew into sodium alginate bath to form spheres; rinse spheres in clean water. 8. For the foam, heat beef reduction gently and blend in soy lecithin, then aerate with a hand blender. 9. Plate by placing seco de res spheres on the plate, topping with foam, and garnish with fresh cilantro leaves.

150g beef chuck, cubed 50ml chicha de jora (or substitute with beer) 10g cilantro, finely chopped 30g red onion, minced 1 garlic clove, minced 5g ají amarillo paste 30ml beef broth 5g cornstarch 50ml beef reduction (for foam) 2g soy lecithin (for foam) 10g olive oil Salt and pepper to taste 2g sodium alginate 5g calcium chloride Fresh cilantro leaves (for garnish)