In memory of Sir Yeto Jimenez, certainly one of Sorsogon's colorful and beloved personalities. Sir Yeto taught, lived, loved and laughed well. Cooked well, too.
Sir Yeto generously shared this in a feature in Food: The Magazine of Good Cooking.
2 kilos stewing beef, cut into pieces
10-12 cups water
1 kilo pork liver
2 cups grated Cheddar cheese
2 cups tomato sauce
1 cup vinegar
1/4 cup brown sugar
salt to taste
2 cups sliced pimientos morones or fresh baguio pepper
2 cups pitted green olives
1/4 cup olive oil
3-4 cloves garlic, crushed
1 cup sliced onion
1 small can or two long pieces chorizo de Bilbao, cut crosswise into 1/2" slices
salt and pepper to taste
Put beef in a large casserole and pour enough water to cover. Cover casserole and bring water to a boil then lower heat immediately to simmer. Let simmer about one hour.
Meanwhile, broil pork liver until medium rare. Grind or chop liver finely.
Combine liver with cheese, tomato sauce, vinegar, sugar, salt, pimientos morones and green olives. Stir until smooth. Set aside.
In a large skillet, heat olive oil and saute garlic, onions and chorizo de Bilbao. Stir in liver mixture and simmer for about 15 minutes, or until mixture turns lighter in color.
Pour liver mixture into the beef in the casserole and simmer for 15 minutes or until mixture thickens and beef is completely tender. Season with salt and pepper to taste.
