INGREDIENTS

1 kilo beef mechado cut
½ tsp salt
½ tsp cracked black pepper
2 tsp lemon juice
2 tbsp cooking oil
½ cup chopped onion
2 tsp minced garlic
1 tsp cinnamon powder
1 tsp paprika powder
1 tbsp curry powder
1 pc dried bay leaf
½ cup chopped lemongrass
1 pc chopped bird’s eye chili
2 tbsp creamy peanut butter
2 tbsp Hunt’s Tomato Paste
1 cup beef stock
½ cup Coco Mama Fresh Gata
1 cup Angel Evaporated Filled Milk
½ tsp salt, or as needed
fresh coriander

PROCEDURE

1. Season beef with salt and pepper and lemon juice. Let it marinate for 30 minutes.
2. Heat oil in a large pot, brown seasoned beef on all sides. Set aside.
3. Using the same pot over medium low, saute onion and garili until soft and aromatic. Add cinnamon, paprika, curry powder and bay leaf. Add chili, peanut butter, and tomato paste. Add back beef into the pot and add beef stock and gata. Bring to a slow simmer until beef is soft and tender.
4. Turn heat into low and add Angel Evaporated Filled Milk and adjust seasoning with salt. Bring to a quick boil and turn off heat. And top with fresh cilantro before serving. Best served with rice.