1 bulb onion, minced or diced into small cubes
7 cloves garlic, minced
3 tsp ginger, minced
3L beef stock (from boiling the beef)
100ml calamansi juice
80ml bile (beef or goat bile)
2 pcs bay leaves
3 pcs green finger chilies, sliced
2 pcs bird’s eye chili, sliced
1 pc bay leaf
100ml vegetable oil
2 tsp salt
1 tsp pepper
For boiling the beef:
300g beef brisket, boiled and cut into
150g beef liver, boiled and cut into small pcs
150g beef heart, boiled and cut into small pcs
5 L water (for boiling)
5g to 10g salt
Season with salt and pepper before serving. You may add more calamansi juice if you’d prefer a more sour Beef Papaitan.