Marinate the brisket with soy sauce and garlic for 4 hours or overnight in the chiller.
In a heavy bottom pot, heat the vegetable oil and sauté garlic and onions until soft. Add the tomato sauce and sauté for another 5 minutes.
Add the marinated beef and sauté for another 5 minutes, stirring constantly. Add tomato sauce and beef stock then simmer on medium heat until beef is tender for about 1 to 1 ½ hours. Stir every 10 minutes to prevent the beef to stick at the bottom of the pan.
At the 1-hour mark, add the potatoes and carrots. This should be enough time for the potatoes and carrots to cook.
Once the beef is fork tender, add the green and red bell pepper, olives and half of the quezo de bola. Season with fish sauce and pepper. Simmer for another 8 minutes.
Serve in a deep serving bowl and sprinkle with the remaining quezo de bola.
Wagyu Brisket Caldereta with Queso de Bola
(Featured in December - January 2018 Issue)