INGREDIENTS
1 – 410mL can Angel Evaporated Liquid Creamer
1/2 kilo beef brisket cubes (may be substituted with pork casim)
1/2 tsp salt
1/4 tsp ground black pepper
1 tbsp cooking oil
1/2 cup diced onion
1 tbsp chopped garlic
1 pc laurel leaf
2 tbsp tomato paste
4 cups beef broth or water
1 medium sized camote, peeled and cubed
1 cob corn, cut into four
1 pc saba banana, cut into four
1/4 cup garbanzos
1 tbsp patis
1 tsp salt
1/2 tsp pepper
1 small head cabbage, steamed
PROCEDURE
- Season beef with salt and pepper.
- Heat cooking oil in a saucepot.
- Fry beef until nicely browned, but not necessarily fully cooked.
- Add onion, garlic, laurel and tomato paste. Sauté until aromatic.
- Pour in broth and allow to boil.
- Turn heat to low, place cover and simmer until beef is almost tender, about 30 to 45 minutes, depending on beef quality.
- Add camote, corn and saba. Cook further until vegetables and beef are completely tender.
- Stir in Angel Evaporada
- Season according to taste with patis, salt and pepper.
- Remove from heat and serve with steamed cabbage on the side.
