It would be my first time to use a slow cooker, and I am super excited about it. Ever since Matt got it (from his mom I think) I have been so excited to use it. I want to cook a batch of adobo in this one, but not yet. We first started with a brisket of beef and I followed this recipe because it was easy, and I know I will be able to transform any leftovers into something more.
First, I coated the meat with paprika, garlic powder, salt and pepper. I then seared the whole thing in a pan, before putting in the slow cooker. I then sauteed two whole onions, then dumped all of that on top of the beef in the slow cooker. I then added a small can of beef stock, bay leaves,chopped garlic, a little bit more salt and pepper, and let this cook on high first (just to get the temperature up) for an hour, and on low for the next 6 hours.
I prepared some carrots, potatoes, and leeks, to add into the last 45 minutes or an hour just to make sure everything cooks through. And ohmygoodness. Paired with some rice, this might be one of the best things that I have made while here. It was so tender and flavorful. I was thinking this will come out like the nilagang baka (boiled beef or beef soup) we have in Manila, but it is totally so different from it. But it was so good.
We ended up having too much of it (trying to eat more vegetables in every meal) and already had a rerun of it before I transformed it into something amazing still. 🙂 But damn this was good. Pictures were horrible after though because of the shredded meat. But trust me on this one.