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Chamorro Bisteak: Submitted by: Mae Pangelinan | Date Added: 22 Sep 2012
Listed in: MEAT / Beef

Steak (you may use Brisket, shirloin, chuck, flank or deer and Pork if you want)
Water (enough just to boil a little at a time) Not full passing the meat.
Vinegar - 1/2 cup
Sliced Onions- 1 cup
Chopped Garlic- couple or three
Salt- to your taste
Achote (fresh or powder) 1 - packet
Black Pepper - sprinkle
Frozen sweet peas 1/2 bag or more
Oil for saute - enough to saute in the meat and onions

Cooking Instructions

Cut up the meat when it is still a little frozen(its easier to handle). Cut it into thin squares and set aside. Slice up onions, minced garlic and set aside.
Mix your achote powder in a cup of water to dissolve and set aside.
Heat you pot and add in the oil to saute. Add in the meat, onions and garlic, stir until it is evenly cooking the meat. Cover and let the juice of the meat come out. Add in a little water to the meat where the meat going to boil. Cover and let it cook on med high for 5 minutes. Let it cook till it is running low in water, and then you add the achote water mix.Cover and let it boil for another 5 minutes.Boil for about 30 minutes. Towards the end, and the water is almost low again, add in the vinegar little at a time, Salt, Black Pepper. let it boil for 3 minutes. You may keep it open to boil towards the end so it can dry up a little and it will thicken up. Take a spoon of the liquid and taste it. You may add in a little more of the vinegar or salt if you like, but the b-steak should be on the vinegary side. After you see it going thick and drying, lower to simmer it and add in your sweet peas(preferrably frozen peas).

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Chamorro Bisteak
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