Category Archives: crockpot

Four-Ingredient Beef in Gravy

1 pound stewing beef, cut into cubes
1 packet Lipton Onion Soup
1 large green bell pepper cut into strips
2 tbsp flour
In a 2-ounce crockpot, combine beef, onion soup and 1 cup water. Set on high for 5 hours or low for 8 hours. In the last 30 minutes to an hour of cooking, dissolve 2 tablespoons flour in ½ cup water and add to stew along with bell peppers. Add salt and pepper to taste. The sauce will thicken like gravy and will be great for dipping bread or on top of rice. Mangia!


Pork Afritada

1 pound pork belly – cut into 1-1/2 inch strips, ½ inch thick
1 medium onion – chopped coarsely
3 medium tomatoes, quartered
4 tablespoons tomato paste, dissolved in 1 cup water
3 tablespoons fish sauce
1 large bell pepper, sliced into strips
1 medium potato, diced
2 medium carrots, in 1 inch rounds
3 bay leaves
Salt and pepper to taste
In a 4-quart crockpot combine all but last two ingredients. Set on low for 6-8 hours. In last hour of cooking, add bay leaves and season with salt, pepper or additional fish sauce.
* I have found that the “last hour of cooking” (when you can add the spices and vegetables for additional flavor) is actually a great time to cook your accompanying white rice.
Mangia!

Crockpot Nilagang Baka

Nilaga literally means “boiled,” and in Filipino it usually refers to a soupy dish of beef, pork, chicken and vegetables.   I grew up with this dish being served for Sunday lunch, after coming home from Church, with my nanny setting aside the best part for me in a separate bowl: the sinful and deadly beef bone marrow that is stewed to gooey perfection.  This is a great crockpot dish as the meat doesn’t fall apart and the low temps allow for maximum flavor.  Alternatively, boiling the ingredients until the meat is tender works well too, and is how this dish is traditionally served.

Nilagang Baka (Boiled Beef Soup)

2 pieces beef shin, bone-in  (additional soup bones add to flavor)
1 medium onion, sliced
Sliced fresh ginger, the size of half an egg (really, you can’t put too much ginger, its flavor is key)
1 cube beef bouillon or 1 can beef broth
2 large potatoes, cut into 1-1/2 inch cubes
Patis or fish sauce, to taste
½ head small cabbage, sliced
20-30 pieces string beans (optional)

Crockpot:  Combine first five ingredients in a 4-quart slow cooker and fill with water until 1-1/2 to 2 inches from the brim. Set on low for 6-8 hours.  Add cabbage and string beans in the last hour of cooking, or cook in separate pot and add to stew before serving. Season with fish sauce. 2-4 servings. Adding more ginger at the same time as the vegetables gives more flavor.

Conventional stove:  Combine first four ingredients in a large pot and add water (depending on amount of soup desired), bring to a boil and simmer until beef is tender. Add potatoes and simmer until soft, season with patis. Add cabbage and string beans in last few minutes of cooking. Serve hot. 2-4 servings.

Bistek Filipino

1 lb beef steak, shoulder or chuck
½ cup soy sauce
1/2 cup water
3 medium onions, cut into rings
Black pepper
Juice of 2-3 lemons
In a 2-ounce crockpot, combine beef, soy sauce, water and 1 of the onions. Set on low for 6-8 hours or until tender. In a separate pot, sauté remaining onions until clear, add beef mixture from crockpot along with black pepper, lemon juice and black pepper to taste. Add soy sauce if necessary. Simmer for 10-15 minutes and serve with rice.

Curried Lamb Shoulders

2 small lamb shoulder steaks
3 small tomatoes
4 small carrots, cut into 1-inch pieces
1 tbsp yellow curry
1 small onion, chopped coarsely
½ Knorr beef bouillon
1 package frozen roti canai bread
In a 2-quart crockpot, combine all ingredients and cook on low for 6 hours. Brown roti canai in a pan and serve with stew. The bread is great dipped in the stew’s sauce. Enjoy!



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