#PUNTA DE PECHO AL AJI NEGRO
Punta de pecho guisada con ají negro y panela
PUNTA DE PECHO
Also called “Brisket” in English. It is a cut of meat from the breast or lower chest of the beef.
AJÍ NEGRO
In the Bora community of Pucaurquillo, as well as many other native communities, they grow a poisonous cassava that loses its toxins in its fermentation and cooking process, achieving the unique flavor of the sauce “AJÍ NEGRO” that is part of the peruvian ancestral gastronomy.
PANELA
Panela is unrefined whole cane sugar, typical of Central and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice.
SACHA CULANTRO
Quechua origin term meaning "false." In the Peruvian Amazon it is used to denominate the substitute of some food that can replace to the original one by having similar characteristics. Sachaculantro is similar to Cilantro.
This dish was, in my eyes, the Peruvian version of a boeuf bourguignon. Very well cooked dish with tender brisket, sweetness from the panela, acidity of the shallots and with interesting flavors of the ají negro sauce and sachaculantro.