- 1 kilo kampto (flank), cubed
- 1 tablespoon each of patis, toyo and vinegar
- olive oil, as much as needed (usually 500ml bottle)
- ½ pack achuete powder
- 1 ½ kilo shallots, chopped
- 3 kilos or more of over ripe tomatoes, seeded
- 500 grams garlic, minced
- ¼ cup tomato paste
- 1 finger panocha
Only if needed (depending on how much fat is in the beef):
- 1-2 cups beef or chicken broth
- Marinate the beef in patis, toyo and vinegar.
- Marinate for 4-6 hours.
- Heat some olive oil and achuete powder to become orange in color.
- Braise the beef in the oil until dark brown on all sides.
- In another pan, heat olive oil and achuete powder. Sauté the shallots until very soft.
- Meanwhile, crush the tomatoes by hand to release juices and skins.
- Add in the tomatoes and cook until almost like paste and the skins curl.
- Add the garlic and cook another 10 minutes.
- Season according to taste.
- Add tomato paste and beef and the juices.
- Cook on high until boiling, and then use the smallest flame possible.
- Cook covered until beef is very tender.
- Taste and adjust seasonings again: salt and peppercorn.
- Add in panocha and cover again.
- Simmer until tender.
Source: Pinoy Food Recipes