For 4 Person(s)

Short Rib Stew

  • 250 g boneless short rib
  • 1/2 bunch cilantro
  • 150 g red onion
  • 75 g yellow chili paste
  • 25 g panca chili paste
  • 5 g garlic
  • 100 ml corn beer
  • 5 g cumin
  • 2 glazed baby carrots
  • 100 g cooked faba beans
  • 100 g cooked rice
  • 1 g oregano
  • 25 g pumpkn
  • 1/2 lime
  • 15 mL oil


Marinate the beef with salt, pepper, cumin and corn beer for at least 24 hours.

Pan sear the meat and set aside. In the same pan make a dressing with red onion, yellow pepper paste, aji panca paste and garlic. Then add the liquid of the meat marinade, blended cilantro and the previously seared meat. Cook until the meat is tender, about 3 hours over low heat.

Blend faba beans to a smooth purée. Mix rice and faba beans purée in a bowl, add yellow pepper paste, cumin, salt and pepper (and optionally a whole egg).

In a skillet sear the tacu tacu on both sides until golden brown and set aside.

Serve short rib stew with the faba beans tacu tacu, decorate with glazed carrots and creole onion salsa.