BEEF CALDERATA
Ingredients:
1 kg. beef ribs
2 cups and 2 tbsp unsweetened pineapple juice
2 pieces small onions, sliced
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried
2 cups and 2 tbsp unsweetened pineapple juice
2 pieces small onions, sliced
2 tbsp. cooking oil
2 tbsp. minced garlic
¼ cup chopped onions
1 tbsp. pickle relish
1 250ml. tomato sauce
1 85g. can liver spread
¼ cup grated cheddar cheese
salt and pepper to taste
2 pieces medium potatoes, cubed and fried
1 piece medium carrots, cubed and fried
Procedure:
1. Combine
beef, pineapple juice, onions and MAGGI MAGIC SARAP in a pan. Boil briskly then
lower heat. Continue simmering until beef is tender or about 2 hours. Set
aside.
2. Using a
different pan, heat oil then sauté garlic and onions until limp. Add back
tenderized beef and broth, bring to a boil.
3. Add
pickle relish, tomato sauce, liver spread and cheese. Continue simmering until
sauce slightly thickens. Season with salt and pepper to taste.
4. Add fried
potatoes and carrots and cook for another 5 minutes.
