Peruvian Barbecue (Peruvian Parrillada)

Quantity: 8-10 people. Preparation time: 2 hours. Cooking time: 2 hours. Total time: 4 hours.

Cooked in carbón.

Grills are really traditional in Peru and they are, likewise polladas, usually cooked on Saturdays. Its preparation starts with a one to two hour maceration time. This maceration time allows the beef to get a great flavor. In Peru, people make grills along with a party and cumbia music. All the money collected in the grills is destined to a charity. Among the most important ingredients, we have: beef, chilies, seasoning and vegetables. Furthermore, a good grill comes with a cool drink. Let’s see how to prepare it!

Peruvian Barbecue (Peruvian Parrillada). Photo provided by Irvis Murillo.

Ingredients.

• 4,5 lb. of beef (fillet)
• 1,1 lb. of beets (boiled and cut in small dice).
• 1,1 lb. of carrots (boiled and cut in small dice).
• 1,1 lb. of Papa Yungay (Peruvian potatoes boiled and cut in slices)
• Umami seasoning (known in Peru as Aji-no-moto)
• 1/5 tsp. of soy sauce.
• Fresh lettuce leaves.
• 1,75 oz. of minced garlic.
• 1,75 oz. of minced aji amarillo (yellow Peruvian chili).
• 1,75 oz. of minced aji rojo (red Peruvian chili).
• 2 – 4 tbsp. of white vinegar.
• Cumin.
• Pepper.
• Salt.

Peruvian Barbecue (Peruvian Parrillada). Photo provided by Irvis Murillo.

Procedure.

1. In a bowl, add the chilies and mix them. This cream will be useful to macerate the beef fillets.
2. After mixing the chilies, add from 2 to 4 tablespoons of white vinegar and stir. Add the minced garlic, salt, cumin and pepper to taste, Umami seasoning and some drops of soy sauce (if you add too much, the beef will be too dark).
3. Cover the mixture and let it rest while you wash the beef fillets and extract the greasy parts. Once it’s clean, let’s start with the maceration process.
4. Bathe each fillet in the mixture and let it rest for an hour or two (if you don’t have too much time, just reduce the maceration time). While the meat is macerating, you’ll be able to boil the potatoes and the vegetables (carrots and beets).
5. Peel the potatoes and cut them in big slices. Cut the vegetables in small dice (for the salad). Finally, wash the lettuce.
6. To cook the meat, we need a hot carbon grill. Add the macerated meat to the grill until it gets cooked on both sides (this technique is called ‘smoked’, it gives the grill an extraordinary flavor).
7. After cooking, serve the meat in plates along with the potatoes, lettuce leaves, salad and a delicious cool juice.
8. Remember that the most important thing is to be together with family and the people you admire and love.

Note: Umami seasoning highlights the food flavor.

 

Video of the preparation.