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This Beef Caldereta recipe (Kaldereta) gives you a know-how on preparing this hearty dish. Beef Caldereta or Kaldereta is also known as the beef stew in tomato sauce. In the Northern part of the Philippines , they use the meaty bones of Goat instead of beef or pork.
The beef and the vegetables must be sliced evenly to ensure even cooking. Filipinos use the sweeter type of tomato sauce or tomato paste when cooking their beef caldereta. They also add liver spread. The most popular brand for this liver spread is Reno. The liver spread adds a creamy and velvety texture to the beef caldereta recipe.
~INGREDIENTS
1 kilo beef, clip into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil
~METHODS
In a casserole, saute garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.
Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and allow simmer for at least 1 hour or until the beef is tender.
Add cheese and olives (optional) and continue to simmer until the sauce thickens.
Serve with plain rice
~Cooking Tips:
Instead of beef, goats meat (kambing) can be used. If goats meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.
For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the plate.
ENJOY!!!
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Good article
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