KALDERETANG BAKA

1  kilo  Beef Ribs 
1  Carrot, dice 
1/2  cup  Onions
3pcs  Laurel Leaves
2  Potatoes, dice
1  tsp  Black Pepper
150g  Tomato Sauce
1  tbsp  Rock salt
85 g   Grated Cheese
1 tbsp Soy Sauce
3 tbsp  Hot Sauce
2 tbsp  Tomato Paste
1 cup  Beef stock
1 tbsp  Garlic

Marinade beef in 50 grams tomato sauce, liver spread, garlic, onions, salt, pepper, soy sauce and hot sauce overnight.
Put over low heat, adding the rest of the tomato sauce, laurel leaves, and cheese. Slowly add stock and stir occasionally as the sauce reduces until beef is tender (about an hour or so).
Add carrots and potatoes. Simmer for another15 minutes or until carrots and potatoes are tender. Season again to taste.

KARE-KARE ESPESYAL

1 kilo  Combined Ox Tail, Ox Tripe (Tuwalya ) & meat.
2 1/2 tbsp.  Garlic (Bawang) minced 
1 tsp  Ground Pepper 
2 tbsp. Annato  Seed Oil 
3Tomatoes (Kamatis)
175 g  Onion (Sibuyas)
125 g  Rice Flour, chopped
100 g String Beans (Sitaw)
125 g Peanuts (Mani), Toasted & Ground Shrimp Paste (Bagoong)
2  Bay  Leaves (Laurel) 
3  Eggplants (Talong) 
250  g  Chinese  Cabbage 

Boil and cook the Oxtail, 1 1/2 tbsp. Garlic, Onion, Pepper and Bay Leaves the Boil and Cook.  When meat is already tender, strain broth.

Saute Onion, Tomatoe and Garlic in Annato Oil then add the broth.  Bring to boil.  Add Banana Heart and cook for approximately 5 minutes then add the rest of the vegetables.  Cook  for another  5 minutes then remove the vegetables. Set aside..

Add the ground peanuts and rice flour to the sauce and boil. Stir  occationally until sauce is thick.

Add the meat and reheat.  Add vegetables before serving.

Serve with sauteed shrimp paste..