I followed PinoyCook.net Pochero recipe. Click here to view the Recipe. I modified Connie Veneracion’s recipe to utilize the 3 1/2 quart slow cooker. I also decreased the ingredients size in order to accommodate the dish in a Slow cooker. I titled it “Busy workperson’s Pochero” because it utilizes a slow cooker,and could be convenient and tasty dish for (who else) the busy person.
Prepare the dish 30 minutes before leaving for work. Let it sit in the slow cooker at low setting all day. By the time you arrive home from work, the dish is ready to be served.
I’m forced to rewrite the whole cooking procedure since I decreased the ingredient amount; omitted an ingredient or two , and modified some of her procedures. Here’s my take on PinoyCook.net’s Pochero:
5 ounces (2 sticks) of Chorizo de Bilbao
3 pounds brisket steak
1 white medium onion chopped
2 tablespoon garlic
2 plump tomatoes chopped
2 carrots coarsely chopped
1 - 6 ounce can tomato paste
1 - 15 ounce can tomato sauce
4 bay (laurel) leaves
4 pieces Saba Banana sliced 2 inch
Cabbage coarsely sliced
1. In a frying pan, heat cooking until it is barely starts to smoke (not profusely smoking).
2. Sear the Brisket steak on the frying pan to seal in the juices in the meat. About 4 minutes each side.
3. Let the steak rest on a draining grate or a plate for about 5 to 10 minutes to allow it to cool down and allow the juices to circulate in the steak.
4. Cut the brisket to 1 inch cube.
5. Cut the vegetables to desired size.
6. In the slow cooker, place the vegetable and meat in layers, those longer to cook a the bottom most in this order:
· Bottom most layer: potato cubes
· Chopped onions and minced garlic
· Chopped tomatoes
· Brisket cubes
· Sliced Chorizo sausages
· Tomato paste
· Top most layer: Tomato sauce
7. Pour in the tomato paste and tomato sauce.
8. Add a cup of water.
9. Season with salt and ground pepper.
10. Cover the slow cooker. Set the slow cooker to low setting. Connect the slow cooker to a timer. Program the timer to run for eight hours. Plug in the timer to an electrical outlet.
11. Fast forward to late afternoon/early evening. Steam or boil the string beans and sliced cabbage in a pot or steamer to tenderize it.
12. Using a slotted spoon transfer the contents of the slow cooker in a wide bowl.
13. Combine the softened string beans and cabbage in the Pochero dish.
14. Serve the dish while it is hot.