KENCHI CALDERETA

YOU WILL NEED
350 g (2 slices) beef kenchi (shank), cut into chunks
150 g potato, cut into chunks
1 pc siling labuyo, sliced
1 pouch (200 g) DEL MONTE Classic Mechado-Caldereta Recipe Sauce
1/4 cup liver spread
1/3 cup cooked/frozen green peas
1 pc small red or green bell peppers, cut into strips


HERE'S HOW
1 SIMMER kenchi in 1-1/2 to 2 cups water with 3/4 tsp iodized fine salt (or 2-1/4 tsp iodized rock salt) for 1 hour or until tender. Add potato and siling labuyo. Simmer until potato is tender.

2 ADD DEL MONTE Classic Recipe Sauce, liver spread, bell pepper and green peas. Simmer for 5 minutes.