PERUVIAN BEEF FOR THE CROCK POT
Make and share this Peruvian Beef for the Crock Pot recipe from Food.com.
Provided by Nyteglori
Categories Steak
Time 6h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 77.2, Fat 0.3, Sodium 9.1, Carbohydrate 11.4, Fiber 1.8, Sugar 6.8, Protein 1.3
SLOW COOKER PERUVIAN LAMB STEW
Seco de Cordero or Peruvian Lamb Stew is a tender lamb stew slow cooked to perfection with traditional Peruvian ingredients widely available to the home cook. After about 30 minutes initial preparation, your slow cooker finishes this tasty one-pot dish...
Provided by Tamara
Categories Main Dishes
Time 4h15m
Number Of Ingredients 13
Steps:
- Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
- Season cubed lamb with salt and pepper. Sear in the hot oil.
- Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
- Scoop into the slow cooker. Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots.
- Cover and cook on "high" 3-4 hours or "low" 6-8 hours.
- Add peas, season, and taste. Add additional broth or stock as needed. Return to "high" to heat peas through.
- Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
- Enjoy!
- Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
- To a heavy dutch oven with a cover, add the oil and sear lamb cubes.
- Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
- Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Bring to a simmer and cover. Stir occasionally. Cook 1 to 1 1/2 hours on a simmer.
- When lamb is tender, add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
- Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
- Enjoy!
- Combine cilantro leaves (thin stems are fine) with about 1/2 cup broth or water in a blender or food processor. Purée until smooth.
- Season cubed lamb with salt and pepper. With Instant Pot on "sauté," add oil and sear seasoned lamb until edges are browned.
- Add the onion, garlic, cumin and ají amarillo paste. Cook an additional 4-5 minutes until fragrant and onion softens.
- Add cilantro purée, beer, broth or stock, oregano leaves, and diced carrots. Lock cover. Set to high pressure for 30 minutes, and follow with a 10 minute pressure release.
- Add peas, season, and taste. Add additional broth or stock as needed. Return to simmer to heat peas through.
- Garnish with chopped cilantro. Serve with salsa criolla, rice, boiled potatoes, and/or white beans.
- Enjoy!
- My favorite side with Seco de Cordero is a simple mushy white beans. I use canned cannelini, but navy or northern are great too. Cook them in olive oil with some sautéed onion, garlic, cumin or oregano, salt and pepper. Use a potato masher to partially mash them.
- Peruvians are likely to serve this lamb stew with boiled potatoes and white rice (kinda carb heavy!). Simple white rice is perfect!
- I've not tried it, but I'm guessing quinoa would be a great side as well!
- As you can see in the photo above, I topped my lamb stew with salsa criolla (my recipe minus the tomato). This would be fairly authentic!
Nutrition Facts : Calories 279 calories, Carbohydrate 14 grams carbohydrates, Fat 10 grams fat, Protein 28 grams protein
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