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KALDERETA SULIPAN STYLE

Ingredients:

2 kg MONTEREY BEEF KALDERETA CUT
1 cup red wine (optional)
2 tbsp olive oil
1 pc medium-sized onion, diced
3 cloves garlic, chopped
1 cup diced tomatoes
1/4 cup tomato paste
1/3 cup juice from the olives
1 tbsp paprika
10 pc pitted green olives
2 pc red and green bell peppers, roasted, peeled and cubed iodized fine salt & pepper to taste
1 cup grated MAGNOLIA QUESO DE BOLA or MAGNOLIA GOLD EDAM CHEESE BALL
2 tbsp PRIMERA LIGHT BRANDY
grated MAGNOLIA QUESO DE BOLA or MAGNOLIA GOLD EDAM CHEESE BALL for topping

Procedure:

  1. Marinate beef in red wine for 2 hours. Cook marinated meat in enough water to cover meat until tender. Set aside.
  2. Heat olive oil in pan and sauté onion, garlic and tomatoes. Add in tomato paste, olive juice and paprika. Let simmer.
  3. Add meat and stir. Add olives and roasted bell peppers then season with salt and pepper. Mix well. Let simmer for 3-5 minutes. Add cheese. Stir until cheese has melted.
  4. Add brandy. Continue to simmer until flavors have melded together.
  5. Transfer to a serving dish and top with grated cheese, if desired.
Makes 12 to 15 servings. Tip/s: You may substitute MAGNOLIA QUESO DE BOLA with MAGNOLIA GOLD EDAM CHEESE BALL.
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