This is one of my husband’s favorite meals.  He really likes it when I use a slow cooker because the beef comes out sooo tender.  This is also great on a cold day.  You can also make a sauce, mix lemon juice with fish sauce or salt and crushed chilli pepper. Yum!!!
Ingredients

• 11 cups water **
• 4 medium beef shank
• 2 medium potatoes, cube
• 1 ½ tablespoon whole black pepper
• 1 small onion, cube
• 1 small cabbage and/or pechay
• fish sauce (patis) or salt, to season
• chilli pepper (optional)
• lemon wedges

** You can use beef cubes instead of just plain water.  Dissolve 2 beef cubes with 1 cup of water.  So you will use 10 cups of water and 1 cup beef cube mix



Method

• Place beef shanks in bottom of slow cooker
• Add onion and whole black pepper
• Add water
• Cover cook on high for about 8 hours.
• One hour before serving put potatoes
• 30 minutes before serving, put in cabbage and or pechay
• Serve with rice

Ingredients

• 3 pounds rump roast
• 3 large carrots, peeled, roughly cut
• 3 large potatoes, peeled, roughly cut
• 2 large onions, roughly cut
• 1 package of onion soup mix powder
• 1 (10.5) can condensed cream of mushroom soup
• 1 (10.5 ounce) can condensed beef broth

Method

• Place potatoes, carrots and onions in bottom of slow cooker.
• Place beef on top of the vegetables.
• Mix ½ package of onion soup mix powder, beef broth and mushroom soup
• Pour mixture over beef and vegetables
• Sprinkler remaining onion soup on top of the beef
• Cover cook on low for about 8 hours.