We got a slow cooker a few weeks ago and I have been experimenting on different recipes but none made me and Glenn happy. So I'm trying this recipe right now (its slow cooking on low as I write).
Thanks to Sheryl Cababa for this recipe. I modified it a bit to add some cheese.
Serves 2-3
Ingredients:
Vegetable oil
1/4 kilo beef shoulder blade
1/2 cup of tomatoe sauce
1/2 cups water
1/2 medium onion, diced
2 cloves garlic, minced
1/4 tsp minced ginger
1 tablespoon tamarind paste (use a tablespoon balsamic vinegar if you don’t have tamarind) (optional)
1 tablespoons liver pate (optional)
2 small cubed, peeled red potatoes
1 pinch red pepper flakes
2 teaspoons salt
1/4 cup grated cheddar cheese
1/4 kilo beef shoulder blade
1/2 cup of tomatoe sauce
1/2 cups water
1/2 medium onion, diced
2 cloves garlic, minced
1/4 tsp minced ginger
1 tablespoon tamarind paste (use a tablespoon balsamic vinegar if you don’t have tamarind) (optional)
1 tablespoons liver pate (optional)
2 small cubed, peeled red potatoes
1 pinch red pepper flakes
2 teaspoons salt
1/4 cup grated cheddar cheese
Directions:
1. Rinse and dry the beef. Sprinkle generously with salt and pepper.
2. In a pan, heat a tablespoon or two of vegetable oil over high heat. Brown the meat on all sides, doing this in batches to avoid crowding. Set it aside.
3. In the same pan, add a little bit more oil, and fry the onions over medium-low heat until soft, about 5 minutes. Add the tamarind, garlic, ginger and red pepper and stir for another minute. Dice the tomatoes (or, if they’re soft enough, shred them with your hands over the pot), and add them with the juice, and the liver pate, if using. Add the water, salt and pepper, and bring to a simmer.
4. Pour the sauce and the meat in the slow cooker. Set it to 8 hours in low.
5. Add the the potatoes and grated cheese on the 7th hour.
6. Serve with rice the next day.
*** I have to say, this is one of the best dishes I have cooked so far. So yummy!
