Caldereta

Instructions

Combine the beef neck bones, beef chuck, and soy sauce in a bowl. Mix well. Marinate for 10 minutes.

Meanwhile, heat 2 cups of cooking oil in a wok. Deep fry the potatoes and carrots until it starts to brown. Remove and set aside.

Heat 3 tablespoons of oil used to fry the potatoes and carrots in a clean wok. Sauté the onion for 1 minute.

Add garlic. Continue sautéing until the garlic starts to brown.

Add the marinated beef. Sauté until the outer layer of the beef starts to turn light brown (around 3 to 5 minutes).

Pour tomato sauce and water. Cover and let boil.

Adjust the heat to a simmer. Continue cooking for 40 minutes.

Add tomato paste. Simmer for 20 to 35 minutes or until the beef tenderizes completely. Note: Stir occasionally and add water as needed.

Add beef powder, liver spread, peanut butter. Stir.

Add green olives and bell peppers. Cook for 3 minutes.

Season with Maggi Magic Sarap and ground black pepper. Stir.

Put the fried potatoes and carrots into the wok. Toss.

Add cheese. Continue cooking for 2 to 3 minutes.

Transfer to a serving bowl. Serve with rice.

Share and enjoy!

Main Dish