Peruvian · intermediate
Peruvian Aji Panca Braised Beef Short Ribs With Sweet Potatoes
Tender beef short ribs slow-simmered in a rich, smoky aji panca chile broth and served over pan-roasted sweet potato slices.
- PREP TIME
- 15 min
- COOK TIME
- 65 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef short ribs generously with salt, black pepper, and ground cumin on all sides.
- 02
Heat olive oil in a heavy Dutch oven over medium-high heat and sear the beef short ribs until thoroughly browned on all sides, about 8 minutes, then remove and set aside.
- 03
Reduce heat to medium, add the finely diced red onion and minced garlic to the pot, and cook for 5 minutes until soft and translucent.
- 04
Stir in the aji panca paste and cook for 2 minutes until fragrant and darkened in color.
- 05
Pour in the beef broth, scraping up any browned bits from the bottom of the pot, then return the short ribs to the cooking liquid.
- 06
Cover tightly, lower heat to low, and simmer gently for 40 minutes.
- 07
Add the sliced sweet potatoes to the pot, submersing them into the broth around the short ribs, cover, and cook for 15 additional minutes until the beef and potatoes are fork-tender.
- 08
Plate each serving with a short rib and sweet potato rounds, spooning warm aji panca reduction over the top.
A LITTLE KITCHEN KNOW-HOW
Braising
Slowly cooking seared meat partially submerged in seasoned liquid over low heat until connective tissues break down into tender succulent broth.
Notes from the kitchen
- Aji panca provides a mild, smoky flavor with minimal heat, making it family-friendly.
- Searing the short ribs thoroughly before braising locks in flavor and creates a deep foundation for the sauce.
- Original home-cooking adaptation inspired by Peruvian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.