This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Simmer beef in water with peppercorn and bay leaf until very tender. Strain and reserve 4 cups of beef stock. Shred beef and set aside.
Step2
20 Min
Sauté garlic, onion, siling labuyo, carrot and bell peppers in oil. Add tomato paste and liver spread. Stir in reserved stock and simmer. Add shredded beef and season with MAGGI® Magic Sarap® and sugar. Simmer until thick. Pour coconut cream.
Step3
10 Min
Boil pasta according to package direction. Strain pasta and toss in the sauce. Transfer on a serving plate, top with cheese and serve.
Step1
of
3
Simmer beef in water with peppercorn and bay leaf until very tender. Strain and reserve 4 cups of beef stock. Shred beef and set aside.
Step2
of
3
Sauté garlic, onion, siling labuyo, carrot and bell peppers in oil. Add tomato paste and liver spread. Stir in reserved stock and simmer. Add shredded beef and season with MAGGI® Magic Sarap® and sugar. Simmer until thick. Pour coconut cream.
Step3
of
3
Boil pasta according to package direction. Strain pasta and toss in the sauce. Transfer on a serving plate, top with cheese and serve.
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