Slow Cooker Beef Nilaga (Beef Soup)

You'll notice that filipino soups aren't exactly like the western version where everything is cut up small. Filipinos like their soup with large bone and chunky pieces of vegetables. This is because we eat our soups along with rice. We pour the hot delicious broth over the rice.

I do realize this soup takes quite a long time to make. What I do is slow cook the meat overnight or its perfect for cooking while your at work. When you come home you have tender short rib soup waiting for you. All you have to do is add the vegetables.

Ingredients
5 pieces Beef short ribs
1 onion diced
1 beef cube
2 tsp black peppercorns
1 tsp salt
2 corn on cob
4 small potatoes cubed
1/2 head of cabbage cut into quarters
handful of green beans

1. Season the beef ribs with salt and pepper. Sear all sides of the short ribs in a medium pan on medium high heat.

2. Transfer short ribs into slow cooker. Add the onions, corn on the cob, beef cube, 1 tsp salt and 2 tsp black peppercorn. Cook on low for 6hrs or 3 hrs on high. This stage is great to do overnight and then continue cooking the next day. Or I will sear and put everything together the night before, place this in the fridge, then before I go to work I will set the slow cooker.

3. After 6 hrs, skim excess fat or scum that has risen to the top of the slow cooker. Add the potatoes and cook on low for 4 hrs (if you have the time) or 2hrs on high.

4.You can add the quartered cabbage and green beans and cook on high for 1 hr or until cabbage is tender. Or if you are picky about texture like I am. Add the cabbage and cook on high for 1 hr then add green beans and cook for another 30mins,

4. Season to taste with more salt as needed. Serve hot with some white rice.