2 kls. beef loaf with pork fat inserted in the middle of the loaf (mitsa style)
1/2 k. pork fat
1/4 k. onion, whole & peeled
200 gms. garlic

1/2 cup vinegar
2 tbsps. ground black pepper
3 tbsps. salt
1/2 k. atsuete

Mix all the ingredients, except the atchuete, in deep casserole or pressure cooker to tenderize meat. Add water enough to submerge the meat. Set aside the meat and the mixture. Osterize fat and put in a pan until fat melts. Osterize the mixture and the fat. Stir and cook well until the oil turns brown. Set aside. Add all the ingredients together and cook over low heat. Stir constantly. Wait until the meat turns golden brown. Wash atsuete and drain. Fry in lard. Mix the colored lard with the mixture and continue to cook over low heat until sauce thickens. Serve hot.

» Beef Patties Italian Style
» Beef Mechado
» Mulligan Stew
» Beef Rice
» Dad's Steak Rub
» Sloppy Joes
» Garlic Pepper Beef Steak
» Super Bowl Sunday Casserole
» S.O.S. (Marine Corp. Style)
» Beef Tripe
» Sweet And Sour MeatBalls(Fil-Am)
» Grilled Pepper Sirloin Steak
» Asian Fire Beef
» Beef and Vegetable Fried Rice
» Southern Pot Roast