Huatia

Peruvian slow-cooked beef with herbs

Ingredients

 * ¾ cup white vinegar
 * 1 tbsp ground cumin
 * 3 fresh mirasol or other hot chilis, seeded and minced plus one whole chile
 * 1/2 cup water
 * 4 tbsp vegetable oil
 * salt
 * 4 lb boneless chuck or round steak, cut in large chunks
 * 4 medium yellow onions, peeled and quartered
 * 1 bunch fresh mint
 * 1 bunch fresh thyme
 * 1 bunch fresh rosemary
 * 1 bunch fresh oregano
 * 1 bunch fresh flat-leaf parsley
 * 1 bunch fresh cilantro
 * 6 sweet potatoes

Directions

 * 1) Place vinegar, cumin, minced chiles, and oil in a blender.
 * 2) Add ½ cup water and puree.
 * 3) Season with salt.
 * 4) Place meat in large bowl.
 * 5) Add vinegar mixture and mix thoroughly.
 * 6) Cover and refrigerate overnight.
 * 7) Preheat oven to 350 degrees.
 * 8) Place onions in a single layer in a large Dutch oven.
 * 9) Scatter mint, thyme, rosemary, oregano, parsley, and cilantro on top, then add meat with marinade and whole chile.
 * 10) Cover and cook in oven, stirring occasionally, until meat is tender and marinade and meat juices have combined to form an herb-perfumed broth, 2–3 hours.
 * 11) Meanwhile, peel potatoes and place in a second large Dutch oven.
 * 12) Season with salt, cover, and bake until tender, about 1 hour.
 * 13) Remove huatia and potatoes from oven.
 * 14) Season to taste with salt.