INGREDIENTS
1/2 Kilo Beef Chuck or Brisket
1/2 Cup Unang Gisa Original Saute
3 Tbsp Unang Gisa Soy Saute
1 Tbsp Unang GIsa Hot Saute
2 Pcs Chorizo de Bilbao
1 Pc Medium Carrot, peeled and sliced
1 Pc Medium Potato, peeled and sliced
1 Tsp Cornstarch
1 Cup Water
1/4 Cup Pitted olives
1/2 Cup Frozen Peas
NOTES
Enjoy other options for your Estofado. Recipe works for Chicken (adjust time to 45 minutes) and Pork (adjust time to 60 minutes).
PROCEDURE
Serves: 2 - 3 persons
1/2 Kilo Beef Chuck or Brisket
1/2 Cup Unang Gisa Original Saute
3 Tbsp Unang Gisa Soy Saute
1 Tbsp Unang GIsa Hot Saute
2 Pcs Chorizo de Bilbao
1 Pc Medium Carrot, peeled and sliced
1 Pc Medium Potato, peeled and sliced
1 Tsp Cornstarch
1 Cup Water
1/4 Cup Pitted olives
1/2 Cup Frozen Peas
NOTES
Enjoy other options for your Estofado. Recipe works for Chicken (adjust time to 45 minutes) and Pork (adjust time to 60 minutes).
PROCEDURE
- Place the meat in the inner pot of the Tiger Tacook and mix all the ingredients (including water) in the pot.
- Select “Slow Cook.Steam" and set the time to 90 minutes then press the "START" key.
- Once the cooking is done, open the lid and place the pitted olives and the frozen peas. Close the lid and wait for 3 minutes to cook the peas.
- Once cooked, place in a platter and serve warm.
Serves: 2 - 3 persons