Peruvian Beef For The Crock Pot Food

PERUVIAN BEEF FOR THE CROCK POT

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.

SLOW COOKER LENGUA (BEEF TONGUE)

Steps:

• Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
• Cook on Low for 8 hours.
• Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
• Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.

PERUVIAN VEGETABLE STEW

Steps:

• Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
• Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
• Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
• Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
• Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
• Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
• Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.

LOMO SALTADO (PERUVIAN STEAK STIR-FRY)

Steps:

• Slice beef horizontally into 1/4-inch strips and transfer into a mixing bowl. Add 1 tablespoon of soy sauce, and the sugar. Mix well and place in the refrigerator for at least 1 hour; longer is fine.
• Preheat an oven to 200 degrees F (90 degrees C). Line a sheet pan with a silicone liner (such as Silpat®).
• Heat 2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add French fries and cook until golden and crisp, 5 to 7 minutes. Transfer to the prepared pan and place in the preheated oven to keep warm.
• Heat 2 tablespoons olive oil in the same skillet over high heat until the oil begins to smoke. Sear the beef strips in 2 or 3 smaller batches, until browned but still pink in places, for 1 to 2 minutes per batch. You don't want to cook the meat all the way through, as it will finish cooking with the vegetables later. As each batch of beef is browned, transfer to a plate or bowl, and reserve.
• Place the skillet back over high heat, and add remaining 2 tablespoons olive oil. Transfer in red onion, bell pepper, habanero, and green onion, along with a large pinch of salt. Cook, stirring, until the onions and peppers just begin to soften, 3 to 5 minutes.
• Add garlic and ginger to the pan; cook and stir for 1 minute. Add tomato wedges and cook, stirring, until they begin to soften and start to release their juices, about 3 minutes. Add remaining 2 tablespoons of soy sauce, white vinegar, and the browned beef into the pan, along with any accumulated juices, and stir to combine.
• Stir cilantro and crispy, cooked French fries into the pan, tossing everything to combine. Taste for salt and adjust if needed. Serve immediately.