Kenchi Caldereta

Ingredients:
400 g (2 slices) beef kenchi (shank), cut into chunks
2 medium (200 g) potatoes, cut into chunks
1 siling labuyo (chili pepper)
1 pouch (200 g) mechado-caldereta recipe sauce
1/4 cup liver spread
1/3 cup cooked or frozen green peas
1 small red bell pepper, cut into strips


Directions:
1. Simmer kenchi in 1 1/2 to 2 cups water with 3/4 tsp iodized salt (or 3/4 tbsp rock salt) for 1 hour or until tender.
2. Add potatoes and siling labuyo (chili pepper). Simmer until potatoes are tender.
3. Add recipe sauce, bell pepper, green peas and liver spread.
4. Cook for another 5 minutes.

Makes 5 servings.
High in Potassium - for proper muscle and nerve functioning.


Source: #632, Del Monte Kitchenomics