Description
This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
Ingredients
- 1 (4 pound) beef chuck roast, quartered
- salt and pepper to taste
- 2 tablespoons cooking oil
- 1 onion, diced
- 2 cloves garlic, crushed
- 2 large tomatoes, chopped
- 1 tablespoon whole peppercorns, crushed
- 1 (5 ounce) jar pitted Manzanilla olives
- 1 onion, quartered
- 2 bay leaves
- 2 beef bouillon cubes
- ½ cup ketchup
- 1 large red bell pepper, sliced
- 4 small potatoes, peeled and quartered
- 1 tablespoon corn flour (Optional)
- 1 teaspoon water (Optional)
Instructions
- Season the beef with salt and pepper; set aside.
- Heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened
- about 5 minutes. Transfer the onion and garlic to a 6-quart pot. Individually brown the beef chunks on all sides in the skillet and place in the pot. Add the tomatoes
- crushed peppercorns
- olives with their juice
- quartered onion
- bay leaves
- and bouillon cubes to the pot; bring to a boil. Stir the ketchup into the mixture
- reduce heat to medium-low
- and simmer 1 hour.
- Remove the beef from the pot and set aside. Add the red bell pepper to the mixture and continue simmering another 30 minutes.
- While the mixture continues to simmer
- heat 2 tablespoons oil in the skillet. Cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
- Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin
- mix the corn flour and water together and stir into the sauce to thicken.
Prep Time: 25 mins
Cook Time: 1 hr 40 mins
Total Time: 2 hrs 5 mins
Servings: 6