Bright, spicy, and sharply acidic: boiled beef shredded into strips, tossed with red onion, tomato, and rocoto, then bound with white vinegar and olive oil. Served over boiled white potatoes so the dressing soaks in and nothing goes to waste. A true Arequipa picantería-style salad: crisp, juicy, and punchy.
Place the beef round in a pot with the water, cooking salt, garlic and bay leaf. Simmer gently for 30 to 35 minutes, until the beef is firm but can be sliced into strips without a fight.
Remove the beef and let it cool for
Turn what you find into an experience you can actually bring to your kitchen.
In the same pot, cook the white potatoes whole or in large halves for 18 to 22 minutes, until tender but not split open. Drain them, peel if needed and cut into thick slices.
Cut the red onion into thick slivers, the tomato into juicy wedges or cubes and the rocoto into thin strips. To control the heat, remove the rocoto veins and seeds before cutting.
Whisk the white vinegar with the olive oil, finishing salt and ground black pepper for 30 seconds, until glossy. Add the red onion, tomato, rocoto, beef strips and parsley; toss for 1 minute.
Arrange the white potatoes as the base and cover with the beef sarsa and all its juices. Rest for 10 minutes before serving so the potato catches the acidity without losing its shape.
