ekusina
KALDERETANG BAKA

-2 lbs boneless beef shank (cut into medium chunks)
-1/2 lb potatoes (peeled and diced)
-1/2 pound carrots (sliced)
-1 can tomato sauce (8 oz)
-1 chorizo de bilbao or 1pc pepperoni (6 oz, sliced)
-2 cans liver spread (4-3/4 oz)
-1small sweet red pepper (sliced)
-1 small green pepper (sliced)
-1 tsp soy sauce
-1 tsp hot pepper sauce
-1 tsp msg
-12 spanish olives
-1 clove garlic (chopped)
-Sprite or 7up (500 mL)
-1 onion (chopped)
-1/4 cup oil

Place beef in saucepan and add Sprite. Boil until meat is tender, about 1 hour. Drain meat and reserve 1 cup broth. Heat 2 tbsp oil in medium skillet. Add potatoes and carrots and cook over low heat, covered and stirring occasionally for about 15 minutes or until tender. Set aside. Heat remaining 2 tbsp oil in large deep skillet. Add garlic and onion and cook until tender. Add tomato sauce, chorizo, and liver spread. Bring to boil. Lower heat and simmer, covered, for 20 minutes, stirring occasionally. Add potatoes, carrots, red and green peppers, soy sauce, hot pepper sauce, and msg. Stir in beef and reserved 1 cup broth. Cook, uncovered, 3 to 5 minutes or until pepper strips are tender. Turn into serving dish and garnish with olives. Makes 6 servings.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection