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This classic spicy tomato-based Filipino beef dish is cooked until tender. It can be cooked with chicken and pork, too! Make sure to try this!

Serves 5 to 6.



Set A:

  • 1 kilogram beef (short plate, brisket, chuck), cut into serving parts
  • ¼ cup calamansi juice
  • ¼ cup soy sauce

Set B:

  • 4 tablespoons cooking oil
  • 6 cloves garlic, minced
  • 2 pieces medium onions, chopped
  • 4 pieces ripe tomatoes, diced
  • ¼ cup liver spread or chopped chicken livers
  • 4 pieces laurel leaves
  • 2 packs (200grams) tomato sauce
  • 1 tablespoon sugar, to balance tartness
  • 3 cups water 
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper

Set C:

  • 1 piece large carrot, diced 
  • 4 pieces medium potatoes, diced 
  • 2 pieces red bell peppers, diced
  • 1 piece green bell pepper, diced

Set D (Optional):

  • 1 tablespoon dried oregano leaves
  • ½ cup pickles, sliced 
  • ½ cup pitted green olives
  • ½ cup cheese, grated 



  • You can fry the potatoes and carrots ahead of time. Just add at the very end of the cooking process, or you can leave them out and just use as garnish when plating.
  • You can use a pressure cooker to speed up cooking time, or a slow cooker if you want to cook it long and slow. Just make sure you adjust cooking time based on that. Also, always add the vegetables after pressure cooking or slow cooking and cook it in a normal manner so you have better control of the outcome.
  • Always use beef with some amount of fat so you won’t end up with dry pulpy meat at the end. 
  • Try adding a cup of coconut cream to the recipe and add some chilies for variety.
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