1 lb stewing beef, cut into cubes
3 tablespoons tomato paste
2 medium tomatoes, sliced
1 medium onion, sliced
4 small carrots, cut into 1 inch thick rounds
4 bay leaves
1 beef bouillon

In a 4 quart crockpot, combine all ingredients and 1 cup of water. Cook on high for 4 hours or low for 8 hours. Season with salt and pepper, add additional bay leaves if necessary.

4-6 pieces beef short ribs
1 cup of your favorite barbecue sauce*
1 cup water
2 tablespoons sugar

In a 4-quart crockpot, dissolve barbecue sauce and sugar in water. Add ribs (frozen if cooking for 8 hours, thawed if cooking for 4 hours). Set on low for 8 hours or high for 4 hours. When cooked, transfer ribs into covered container. Reduce the sauce in a pot until thick, season with salt and pepper to taste. Drizzle sauce over warm ribs. Serve with your favorite vegetables or mashed potatoes.

* This recipe was adapted from a Williams-Sonoma recipe calling for their own “smoky bacon barbecue sauce.” You’re welcome to use whichever one you like. I used a regular grocery store brand.

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!

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.