Muisca-Inspired Jachtschotel

Ingredients

In this Muisca-inspired version of Jachtschotel, we incorporate traditional Andean spices like achiote and cumin to infuse the dish with the flavors of the Muisca cuisine. Additionally, we use local Andean ingredients such as yuca and quinoa to add a unique twist to the traditional Dutch recipe. We alse have the original recipe for Jachtschotel, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon achiote powder 1 teaspoon achiote powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 2 carrots, sliced 2 carrots, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup (200g) cooked quinoa 1 cup (200g) cooked quinoa
• 2 cups (400g) cooked yuca, diced 2 cups (400g) cooked yuca, diced
• 4 large potatoes, peeled and thinly sliced 4 large potatoes, peeled and thinly sliced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 30g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the onions and garlic, and sauté until translucent.
3. 3.
   Add the beef cubes to the skillet and cook until browned on all sides.
4. 4.
   Sprinkle the achiote powder, ground cumin, and paprika over the beef. Stir well to coat the meat with the spices.
5. 5.
   Add the carrots and red bell pepper to the skillet and cook for a few minutes until slightly softened.
6. 6.
   In a greased baking dish, layer half of the sliced potatoes at the bottom.
7. 7.
   Spread the cooked quinoa and diced yuca evenly over the potatoes.
8. 8.
   Pour the beef and vegetable mixture over the quinoa and yuca layer.
9. 9.
   Arrange the remaining sliced potatoes on top of the beef mixture.
10. 10.
    Pour the beef broth over the entire dish.
11. 11.
    Cover the baking dish with aluminum foil and bake for 45 minutes.
12. 12.
    Remove the foil and bake for an additional 15 minutes, or until the potatoes are golden and crispy.
13. 13.
    Serve hot and enjoy!

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove any bitterness.
• Yuca — Make sure to peel and cook the yuca until tender before using it in the recipe.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the beef and vegetable mixture.
• Feel free to add other Andean ingredients like corn or amaranth for additional texture and flavor.
• If you prefer a vegetarian version, substitute the beef with mushrooms or tofu for a delicious plant-based twist.
• Serve the Jachtschotel with a side of fresh avocado slices for a creamy and refreshing contrast.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Muisca-Inspired Jachtschotel hot, straight from the oven. Garnish with fresh cilantro leaves for a burst of freshness. This dish pairs well with a simple green salad on the side.

Presentation advice

To present the Muisca-Inspired Jachtschotel beautifully, use an oven-safe baking dish that can be brought straight to the table. The golden crust of the potatoes on top adds an inviting touch. Sprinkle some paprika and a few cilantro leaves on top for an extra pop of color.