Peruvian Beef for the Crock Pot

I'm sorry but this smelled better than it tasted. I was surprised at how bland it turned out. I didn't like anything about the taste. The only thing that was good was the aroma.

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.)

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.