|Ginisang pechay with slow cooked beef|
This dish needs pre-cooked beef. Choose bony cuts of meat (shank part, or tail part, ribs). Use the slow cooker, add herbs and spices (celery, garlic, peppercorn, kosher salt, bay leaves) and cook for at least 8 hours. Remove bones. Use the meat and nutrient-dense broth for this dish).