Guinataang Kaldereta with Chorizo Croquettes

1. Marinate the beef in cane vinegar, Knorr Chicken Powder, and black pepper for at least an hour
2. In a pot, render the chorizo
3. Saute the onions, ginger, and garlic until fragrant
4. Add the liver spread and saute for 1 minute
5. Add the seared beef and pour the tomato sauce, coconut milk, and water in
6. Add the Knorr Beef Broth, brown sugar and bay leaf
7. Bring to a boil and lower the heat to a simmer until beef is fork-tender
8. Add the chili flakes, sliced finger chili, coconut cream, carrots, and potatoes and simmer for 15 minutes
9. Add the frozen peas and turn the heat off
10. Heat the oil in a pan until smoking point
11. Sear the marinated beef pieces until brown on all sides
12. Set aside

1. In a separate pot, render the chorizo
2. Saute the onions, ginger, and garlic until fragrant
3. Set aside
4. In a bowl, combine the smoked paprika, Knorr Mashed Potato Flakes, black pepper, and chopped parsley
5. Add all the contents of the saute pan into the mixture and mix well
6. Make 30 g balls out of this mixture
7. Dredge these balls in flour, then dip into the beaten eggs, then cover with breadcrumbs
8. Deep-fry until golden brown

1.50 kg Beef shortribs

1.50 kg Beef Top Round

200 ml Cane vinegar

240 g Potatoes, large diced

240 g Carrots, large diced

240 ml Coconut Cream

500 ml Coconut Milk

3 pc Finger Chili, sliced

5 g Chili Flakes

3 pc Bay Leaves

30 g Brown Sugar

1.50 l Water

750 ml Tomato Sauce

90 g Liver Spread

45 g Garlic, minced

120 g Ginger, minced

120 g Onions, chopped

120 g Chorizo, chopped (optional)

120 ml Vegetable Oil

10 g Black pepper, ground

120 g Frozen Peas

60 g Knorr Beef Broth Base

120 g Spanish chorizo, chopped

60 g Onions, chopped

40g Garlic, minced

2 g Smoked Paprika

300 ml Water

2 g Black pepper, ground

40 g Flour

2 pc Eggs, beaten

20 g Bread Crumbs

Cooking oil for deep frying

60g Knorr Mashed Potato Mix