← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.2 kg beef chuck, brisket or short ribs, cut into 4 cm chunks
• 3 tbsp Vegetable oil
• 6 cloves Garlic, minced
• 1 large onion, chopped
• 400 ml tomato sauce or passata
• 2 tbsp Tomato purée (paste)
• 750 ml Water
• 2 tbsp Fish sauce
• 3 Bay leaves
• 2 Potato, cut into chunks
• 2 Carrot, cut into chunks
• 4 tbsp liver spread or smooth liver pâté
• 2 bird's eye chillies (or ½ tsp chilli flakes), chopped
• 60 g Cheddar, grated
• 2 red and green bell peppers, cut into squares
• 100 g Peas (optional)
• 12 green olives (optional)
• Salt
• Black pepper

Method

1. Pat the beef dry and season with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the beef in batches for 6–8 min per batch. Set aside.
2. Lower the heat to medium and sauté the garlic and onion in the same pot for 3 min until soft.
3. Return the beef with the tomato sauce, tomato paste, water, fish sauce and bay leaves. Bring to the boil, cover and simmer over low heat for 1½ hours, stirring now and then and adding a splash of water if it gets thick, until the beef is tender.
4. Add the potatoes and carrots and simmer for 20 min until tender.
5. Stir in the liver spread, chillies and cheese and cook for 5 min, stirring, until the sauce is thick and velvety.
6. Add the bell peppers, peas and olives and simmer for 5 min more. Taste for salt and serve with rice.

Tips

• Goat (kalderetang kambing) is the original in many provinces; simmer it the same way, a little longer.
• Liver spread can contain wheat and dairy, and the cheese is dairy, so check labels for special diets.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy