Peruvian Boil-Up

Ingredients

The Peruvian Boil-Up differs from the original Māori Boil-Up by incorporating Peruvian spices and flavors. The addition of aji amarillo, a Peruvian yellow chili pepper, adds a unique heat and vibrant color to the dish. The use of Peruvian ingredients such as potatoes and corn further enhances the Peruvian influence in this fusion recipe. We alse have the original recipe for Māori Boil-Up, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 2 ears of corn, cut into thirds 2 ears of corn, cut into thirds
• 1 onion, chopped 1 onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 35g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the beef and cook until browned on all sides.
2. 2.
   Add the onion and garlic to the pot and sauté until fragrant.
3. 3.
   Stir in the aji amarillo paste, cumin, paprika, bay leaf, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the potatoes, corn, carrots, bell pepper, and tomato to the pot. Pour enough water to cover the ingredients.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1 hour, or until the beef is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Peruvian Boil-Up hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Aji Amarillo Paste — Aji amarillo paste can be found in Latin American grocery stores or online. If you can't find it, you can substitute with a mix of yellow bell pepper and a small amount of chili powder for a similar flavor.

Tips & Tricks

• For a spicier version, add a chopped rocoto pepper to the broth.
• Serve the Peruvian Boil-Up with a side of white rice to make it a complete meal.
• Feel free to add other vegetables of your choice, such as peas or green beans, to the boil-up for added variety.
• If you prefer a thicker broth, you can mash some of the cooked potatoes and mix them back into the stew.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a delicious next-day meal.

Serving advice

Serve the Peruvian Boil-Up in deep bowls, allowing the flavorful broth to surround the tender beef and vegetables. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

To enhance the presentation, arrange the beef, potatoes, and vegetables in an appealing manner in the bowl. Drizzle a small amount of aji amarillo paste on top for an extra burst of color.