INGREDIENTS:
1.2 kg whole beef round
2 tbsp minced garlic
1 medium onion minced
1 pouch (70 g) Tomato Paste
1/2 cup diced pimiento
2 tbsp pickle relish
1 can (85 g) liver spread
1 can (210 g) chorizo de bilbao sliced
1 can(227 g) pineapple chunks
1 pc each medium green and red bell peppers diced
1 tbsp cornstarch dissolved in 1 tbsp water
Marinade:
1/3 cup soy sauce
2 pcs laurel crushed
PROCEDURE:
1. Marinate beef for 20 minutes in the refrigerator .
2. Saute garlic and onion in 2 tbsp oil . Add Tomato Paste and stir for 1 minute. Add pimiento and marinated beef including marinade.Cook for 3 minutes.
3. Add 5 cups water. Cover and simmer for 1-1/2 hours or until meat is tender (or pressure cook for 20 minutes ).
4. Add pickles, liver spread and chorizo. Cook for another 20 minutes(ordinary cooking). Add Pineapple Chunks with syrup, bell peppers and cornstarch. Simmer until thick. Add salt and pepper to taste. Slice meat .
5. If desired, continue to simmer sauce uncovered until desired consistency. Pour over meat. Serve.
Makes 10-12 servings
