Peruvian Beef Skewers 3 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Beef Skewers 3
Ingredients
- 800 gbeef cubes
- 1onion
- 2 tbspoil
- 1 tspcumin
- as neededskewers
- to tastefine sea salt and black pepper
Method
- Cut the 800 g of beef into uniform cubes, about 2.5 cm each, and place them in a large mixing bowl. Season the cubes generously with fine sea salt, black pepper, and 1 tsp of cumin. Toss well to ensure each piece is evenly coated with the spices, allowing the flavors to penetrate the meat.
- In a large pan, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, add the beef cubes in a single layer, ensuring there is space between each piece to allow for proper browning. Cook the beef, turning occasionally, until each side is deeply browned and develops a crust, which should take on a rich, dark color.
- Remove the browned beef cubes from the pan and let them rest on a plate for a moment. This brief rest allows the juices to redistribute within the meat, ensuring tenderness.
- Thread the beef cubes onto skewers, piercing through the center of each cube. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
- Grill the skewers over medium heat, or return them to the pan, cooking until the beef is tender to your liking. The meat should feel firm but still yield slightly to the touch, indicating it is cooked through yet juicy.
- Taste a piece of beef to check for seasoning. If needed, sprinkle a bit more fine sea salt to enhance the flavors. Serve the skewers immediately with rice, bread, or a fresh salad for a complete meal.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
