Peruvian Beef for the Crock Pot
photo by under12parsecs
- Ready In:
- 6hrs 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 lbs sirloin strip steaks
- 1⁄2 cup apple juice
- 1⁄8 cup sherry wine
- 2 tablespoons minced garlic cloves
- 4 tablespoons fresh cilantro
- 2 tomatoes
- 1⁄2 red onion
- 1 red bell pepper
directions
- Cook apple juice, sherry, garlic, cilantro and meat in crock pot on low 4-6 hours.
- Cut veggies into strips and add to crock pot. Cook on high another hour.
- Serve over rice.
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Reviews
-
Beautiful flavor from such a simple few ingredients. The sherry and apple juice make it subtly sweet and the cilantro freshens the whole dish. The onions and peppers soak up all that lovely flavor. This was perfect with brown rice and maybe even better than perfect when shredded and stuffed into poblanos, topped with salsa and cheese and baked til bubbly! (I only have pictures of the leftovers already tucked into their peppers due to accidental erasure.)
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It was interesting to compare this to Chef 352096's original recipe Recipe #200418, upon which this was based, because I've now made that one a couple times. This one uses apple juice and sherry wine and omits the vinegar in the other recipe. It also omits the potatoes, and doesn't start with browning the meat. I didn't miss the potatoes particularly, but did miss the extra little bit of bite the vinegar imparts--just a matter of personal taste. However, this one tasted very good and the meat came out nice and tender. And you can't disregard the turn-it-on-and-let-it-go convenience of a crock pot. A winner.
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
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