Andean Emerald Short Ribs with Huacatay-Infused Quinua and Aji Amarillo Foam

Preheat your oven to 160°C (325°F). Pat the beef short ribs thoroughly dry with paper towels and season generously with salt and black pepper.

In a large, oven-safe Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned and caramelized, about 3-4 minutes per side. Remove the seared ribs and set aside.

Reduce the heat to medium. Add the diced red onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Stir in the aji panca paste, 2 tablespoons of aji amarillo paste, and tomato paste. Cook for 3-4 minutes, stirring constantly, to deepen their flavors and remove any raw taste.

Add the ground cumin and dried oregano, stirring for 30 seconds until aromatic.

Deglaze the pot with the Peruvian dark beer, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half, about 5 minutes.

Pour in the beef broth, then stir in the chopped fresh cilantro and 2 tablespoons of huacatay paste. Bring the liquid to a gentle simmer.

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours, or until the short ribs are fork-tender and practically falling off the bone.

While the ribs are braising, prepare the Huacatay-Infused Quinua: Rinse the quinua thoroughly under cold running water in a fine-mesh sieve until the water runs clear. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Sauté the diced red onion (for quinua) until softened, about 3-4 minutes. Add the minced garlic (for quinua) and cook for another minute.

Add the rinsed quinua to the saucepan and toast for 1-2 minutes, stirring constantly. Pour in the vegetable broth (for quinua), add the chopped huacatay leaves (or paste), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinua is fluffy. Let stand, covered, for 5 minutes off the heat, then fluff with a fork.

Prepare the Aji Amarillo Foam: In a small saucepan, combine 3 tablespoons aji amarillo paste, heavy cream, vegetable broth (for foam), lime juice, and 1/4 teaspoon salt. Gently warm over low heat, stirring until well combined. If using, whisk in the soy lecithin until dissolved. Using an immersion blender, blend the mixture directly in the saucepan at an angle to incorporate air and create a light, airy foam. Keep warm.

Prepare the Crispy Sweet Potato Threads: Peel the sweet potato and julienne it into very thin threads (a mandoline with a julienne blade works best). Heat enough vegetable oil in a deep pot or Dutch oven to 175°C (350°F). Fry the sweet potato threads in small batches until golden brown and crispy, about 2-3 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season immediately with salt.

Once the short ribs are tender, carefully remove the Dutch oven from the oven. Skim any excess fat from the surface of the braising liquid. Taste the sauce and adjust seasoning if necessary. The sauce should be rich and flavorful.

To plate, spoon a generous portion of the huacatay-infused quinua onto the center of each serving plate. Carefully place a tender short rib on top of the quinua. Ladle a generous amount of the rich braising sauce over the short rib. Gently spoon a cloud of the aji amarillo foam alongside the short rib. Garnish with a sprinkle of crispy sweet potato threads and a fresh cilantro sprig. Serve immediately.