Filipino Beef Caldereta

The Beef Caldereta is also a tomato sauce-based dish just like the beef mechado and the chicken afritada. It was introduced to us by the Spaniards and eventually became one of the household favorite of Filipinos. There are many versions of the Beef Caldereta Recipe but originally the first caldereta used goat meat instead of beef. Others use pork or chicken. Beef is the most popular though.

 Here is my Beef Caldereta Recipe. Enjoy!

Ingredients:

• 1 kilo beef, cut into chunks
• 1 big can (350g) liver spread
• 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
   

Cooking Procedure:

• In a stock pot or sauce pan, sauté: 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 beef stock. Let simmer for at least 1 hour or until the beef is tender. Salt to taste.
• Add the cheese and olives (optional) and continue to simmer until the sauce thickens.

Hot Tip:

• Goat's meat can also be used to make caldereta. Just be sure to marinate the goat's meat in vinegar, garlic, salt and pepper for at least 15-20 minutes.
• For a very flavorful and delicious kalderetang baka, use beef stock instead of water. 
• Add one bottle of San Miguel Beer Pale Pilsen together with the beef and simmer until beef is tender.