First, heat up your pot over medium heat and add a bit of cooking oil. Toss in your minced garlic and let it cook until it turns light golden and smells fragrant, about 30 seconds. Add your chopped red onions and cook them until they become soft and clear, around 2-3 minutes. Now add your diced tomatoes and cook everything together until the tomatoes soften up and start to break down, about 5 minutes.

Turn up the heat to high and add your beef sirloin cubes. Brown them on all sides until they get a nice color - this takes about 5-7 minutes. Once your beef is browned, pour in your beef stock and bring everything to a boil. When it starts bubbling, lower the heat, cover your pot, and let it simmer quietly. This is where patience comes in - let it cook for about 1.5 to 2 hours, or until your beef becomes really tender. Just check on it now and then and add more stock if needed.

Once your beef is tender enough to easily break apart with a fork, let the liquid cook down until it's reduced by about half. Stir in your tomato paste until it's well mixed. Now add your cubed potatoes and carrots, and let them cook for about 10 minutes. Add your bell peppers and pickle relish, then let everything simmer for another 5-7 minutes until the vegetables are cooked but still have a little bite to them.

For the final touch, add your sliced hotdogs and let them warm through for about 3-5 minutes. This is when you want to taste your menudo and add salt and black pepper until it's just right for you. Let everything simmer together for a final 2-3 minutes to let all the flavors come together nicely.

Serve your menudo hot with plenty of steaming white rice. If you want to make it extra special, set out some banana ketchup and calamansi on the side - these little touches make it even more delicious. Don't worry if you have leftovers - this menudo actually tastes even better the next day!