1 kilogram beef tenderloin (I used breakfast steak or tapadera, sliced in strips)
1 small can (80 grams) liver spread
1 tsp black pepper
4 cloves garlic, minced
1 small white onion, minced
2-3 medium sized potatoes, squared
2 medium carrots, sliced
2 packs tomato sauce (250g/pack)
2 tbsp calamansi juice extract
1 cup soy sauce
4 ½ cups water (8oz./cup)
1 tbsp cooking oil
2 bay leaf (dahon ng laurel)
1 tbsp cooking rice wine (optional)
1 tbsp worcestershire sauce (optional)
Prepare an airtight container (I used recycled Ice cream tub) or you may use a large bowl.
Marinate beef with the soy sauce, calamansi extract, rice wine, worcestershire sauce, black pepper and place it inside the fridge for overnight or for at least 1 hour.
Heat oil in a pan and add garlic and onion. Saute until onion is soft and translucent. Set aside.
Heat a pot, add marinated beef, sauteed onion and garlic and half of the water. Mix well. Bring to a boil while stirring from time to time.
Let it simmer over low heat for up to 1 hour. Add remaining water in portions everytime water is reduced.
Once the beef becomes tender, add in tomato sauce, potato, carrots and liver spread. Stir it well and let it boil for a few minutes until potatoes are cooked. Add bay leaf and adjust seasoning as needed.
Stir once in a while to prevent scorching the bottom of pot. Turn off heat when potatoes are cooked.
Serve hot and enjoy!
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