This is a well-known dish in the Philippines. This is an all-time favorite of Filipinos served during parties, or any other fun occasions. This is made with stewing cuts of beef that is simmered until tender. It was originally adopted from the Spanish over 300 years ago.
Remove bones from the shank.
Cut the meat in stew size cubes (2” square)
Using a bowl, put in the beef, lemon, soy sauce, Worcestershire sauce and the ground black pepper. Set aside. Marinate for about 30 minutes.
In a frying pan, heat 1 tbsp. Olive oil. Add the potatoes and fry until it golden browns.
Place the potatoes on a plate. Set Aside.
In a frying pan, heat again 1 tbsp. olive oil. Add the beef and let it cook until golden brown. Then set aside.
Lastly, heat again 1 tbsp. Olive oil, sauté garlic, bay leaves, and onions. Cook until the onions are translucent.
Add the beef to the casserole add water and let it boil. (Keep original water level). Let it simmer until the meat is already tender.
Add tomato sauce and coconut milk and let it simmer again for about 3 minutes.
Using a bowl, put on liver spread mixed with 3 tablespoon of water. Mix until it dissolves.
Add the mixture to the casserole.
Add the fried potatoes and let it simmer until cooked, but the potato should not be mashed.
Add chili peppers, bell peppers and the olive.
Let it lastly boil for 3 minutes.
Serve it hot.