Monday, July 2, 2012

Ginisang Pechay

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).

1 quart of beef broth with 12 cups of meat (and ligaments and fat) that I slow cooked (some I used for kare-kare eaten on D3). Sautee the usual trinity: 3 garlic cloves, half yellow onion, and 3 tomatoes in 3 tbsp pork lard, season with patis, add the meat+broth, then about 1-1/2 cup of pechay stems. Cook for about 3 minutes then add the ~1 cup leaves. Cook for 1 minute, turn off heat and let cook some more until leaves are wilted.

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