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| Kusina ni Manang |
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| Ingredients: Chuck Roast (2-3 lbs) 1 tbsp cooking oil 1/2 cup beef broth or water 3 cloves of garlic 10 peppercorns 1 bay leaf 1 sm can tomato sauce 1/2 cup beef (adobo) liver paste (liver plus 1 sachet Italian dressing mix) 2-3 potatoes 2-3 carrots salt and pepper to taste Instructions: Place beef broth, garlic, peppercorns, bay leaf in slow cooker. Cover and set on low. Heat oil on high. Brown all sides of the roast. Place inside the slow cooker and cook for 2 hours. After 2 hours, pour tomato sauce on the roast. Cook for another 4 hours. Meanwhile, prepare the liver paste. Cut up cooked liver (I used leftover beef liver adobo) and process in the chopper by pulse. Sprinkle Italian dressing mix and process again until paste-like. After 4 hours, add the liver paste into the slow cooker, mixing it with the juices. Cook for another hour. Meanwhile, chop the potatoes and carrots into chunks, and cut the bell peppers longitudinally. Then add these veggies, cover and cook for another hour. Adjust the taste with salt and pepper. |
| From the kitchen of: Manang |
| (click to enlarge photos) |
| Tip: Defrost the chuck roast in the fridge for about 2-3 days. Leftover beef can be used for sandwiches, burritos, tortillas, or as filling in rolls. |
| Chuck Roast Beef Caldereta |
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| OPTIONAL VEGGIES: 1 green bell pepper 1 red bell pepper 1 small can pineapple chunks |
| Posted July 23, 2004 |
