1 kilo MONTEREY Beef Brisket (punta y pecho), cut into 11⁄2 inch cubes
2 Tbsp Lea & Perrins Worcestershire Sauce
1 Tbsp salt
2 Tbsp Magnolia Nutri Oil
6 cloves garlic, minced
1 large onion, chopped finely
1 pack (250g) Four cheeses spaghetti sauce
1 bottle (330ml) San Miguel Light Beer
1⁄2 kilo baby potatoes, scrubbed and washed
1⁄2 kilo carrots, peeled and cut into 1⁄2
1⁄4 kilo celery stalks, chopped into thin slices
1 red bell pepper (pimiento), cut into 1" wedges
1 can (85gm) Purefoods liver spread
1⁄2 tsp freshly ground black pepper
2 bay leaf
Place MONTEREY Beef Brisket (punta y pecho), in a mixing bowl and add Lea & Perrins Worcestershire Sauce and salt. Mix well. Allow to marinate for 1 hour while preparing the rest of ingredients.
In a heavy skillet, heat oil and sauté garlic and onion.
Introduce MONTEREY Beef Brisket (punta y pecho), and fry until brown.
Add spaghetti sauce and simmer for 5 mins over low heat.
Add beer, liver spread, celery, pepper and bay leaves. Cover and allow to simmer over low heat for 45 minutes or until beef is tender.
Add potatoes and carrots and continue simmering for another 10 mins or until veggies are cooked. Place the bell pepper last few minutes of cooking.