Makes 8 to 10 servings
Preparation and cooking time: 40 minutes


1/2 kg trimmed and flattened beef oyster blade (kalitiran)
1 sachet MAGGI MAGIC SARAP (8g)
1/4 teaspoon freshly ground pepper
6 slices bacon
1 piece small carrot, cut into thick strips and blanched
1 piece whole pickled cucumber, cut into thick strips
1 piece chorizo de bilbao, cut into thick strips

2 tablespoons vegetable oil
1 head garlic, minced
1 piece large onion, minced
1/2 cup tomato paste
1 piece bay leaf
1/4 cup brown sugar
1/2 teaspoon freshly ground pepper
1 cup water
1/4 cup sliced green and black olives
1 sachet MAGGI MAGIC SARAP (8g)


1. Season beef with MAGGI MAGIC SARAP and pepper. Lay the beef flat and place bacon in single layer. Place carrot, pickled cucumber, and chorizo in the middle. Roll tightly and truss using butcher’s twine.
2. Saute beef in oil and set aside. Saute garlic, onion, and tomato paste in the same pan. Add beef, bay leaf, sugar, and pepper. Pour water and simmer until tender. Skim off the fat as needed.
3. Add olives and season with MAGGI MAGIC SARAP.
4. Remove beef from the sauce and cut off the twine. Cut into slices. Pour the sauce in a deep dish platter and place beef slices on top. Serve.

Stews are best served the day after it is cooked.

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