- 1 tablespoon of sunflower oil
- 750g of braising beef
- 1 large onion sliced
- 2 garlic cloves finely chopped
- 2 tablespoons plain flour
- 450ml or ¾ pint of beef stock
- 4 tablespoons soy sauce
- 4 tablespoons rice or wine vinegar
- 1 tablespoon of caster sugar
- 2 bay leaves
- Juice of 1 lime
- Salt and pepper
- Rice to serve
- Grated carrot
- Coriander leaves
This is just so delicious. It’s from one of my slow cooker recipe books and is a hit with the family. It originates from the Philippines but also a popular dish in Spain and Gibraltar. The book states to serve with carrot sticks but I prefer grated carrot with rice to accompany. Enjoy.
Pre heat the slow cooker if necessary – see manufacturer’s instructions. I don’t preheat my machine, I turn it on once I place the meat and sauce into the slow cooker.
Heat the oil in a large frying pan and add the chopped beef, a few pieces at a time or in batches. Fry over a high heat, turning evenly browned, lift out of plan with a slotted spoon and transfer to a plate.
Add the sliced onion to the pan and fry for 5 mins or until it just begins to brown. Add the garlic and cook for 2 more mins.
Stir in the flour and then gradually mix in the stock. Add the soy sauce, vinegar, sugar, bay leaves, salt and pepper and bring to the boil.
Transfer the meat to the slow cooker and pour over the sauce cover and cook for 8-10 hours.
Serve with rice or mash and plenty of grated carrot – not forgetting to squeeze lime over the beef and sprinkle coriander leaves.