Canola oil 2 Tbsp.
Brisket 2 lb.
Ají Panca Paste (recipe p.15) ½ cup
Salt to taste
Black pepper 2 Tbsp.
Canola oil ¼ cup
Garlic paste 2 Tbsp.
Ají amarillo paste (recipe p.13) 2 Tbsp.
Red onion, quartered 1 lb.
Red wine vinegar ¼ cup
Oregano, fresh 1 bu.
Rosemary, fresh 1 bu.
Cilantro leaves, fresh 2 bu.
Thyme, fresh sprigs 1 bu.
Spearmint, hierbabuena, fresh 1 bu.
Huacatay 2 bu.
Beef stock 1 cup, plus as needed
Salt to taste
Sweet potato, scrubbed, skin on 2 lb.
1. For the huatia: Heat 2 tablespoons of oil in a cast iron skillet over medium-high heat and brown the meat on all four sides. Season the seared beef with ají panca paste and salt to taste and black pepper Reserve and set aside.
2. Heat the oil in a clay pot set over medium heat and sweat the garlic and the ají amarillo paste for 3 minutes. Add the red onion, 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 tightfitting lid and cook the huátia at 300º F for 1 ½ hours in a preheated oven.
3. Check the huátia for moisture and add more beef broth if the liquid evaporates completely, as it is important to keep the meat moist.
4. Cover the sweet potatoes with wet kitchen towels and place in a clay pot set over medium-high heat. Cover with a tightfitting lid and cook until the potatoes are soft, about 30 minutes. Remove the skin from the potatoes and cut into 2 inch thick slices.
5. Arrange the huatia and sweet potatoes in a clay pot and serve tableside. Ladle a
generous amount of the “jus” from the meat onto each portion