Kalderetang baka

• 1 kg beef brisket (punta y pecho) or chuck, cut into cubes
• 2 medium potatoes, cut into chunks
• 1 large carrot, cut into chunks
• 1 red bell pepper, cut into strips
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 250 g tomato sauce
• 1 small can (85 g) liver spread
• 60 g cheese (quick-melt or cheddar), grated
• 3 bird's eye chillies (siling labuyo), chopped (optional)
• 2 dried bay leaves (laurel)
• 3 tbsp cooking oil
• 1/2 tsp ground black pepper

Contains: milk · May contain: soy, wheat (liver spread — check the label). Check product labels: brands differ.

1. 1Heat the oil and brown the beef in batches, then set it aside.
2. 2In the same pot, saute the garlic and onion until soft, then return the beef.
3. 3Add the tomato sauce, bay leaves and enough water to cover, and simmer covered for one and a half to two hours until the beef is tender, adding water as needed.
4. 4Add the potatoes and carrot and cook until tender.
5. 5Stir in the liver spread to thicken the sauce.
6. 6Add the bell pepper and chillies and cook for a few minutes.
7. 7Stir in the cheese until it melts, season with salt and pepper, and serve with steamed rice.