Beef Caldereta Recipe

Calderata is another example of the many Spanish-influenced stews that have become an integral part of the Filipino cuisine. Like afritada and mechado, this hearty dish has tomatoes, potatoes, carrots and bell peppers as primary ingredients but it has, however, the distinction of using liver spread to thicken the sauce and chilies to give a little heat. Although goat is the traditional meat used for the stew, chicken, pork or beef are also common variations. This recipe is for the beef calderata version. Make this your dinner tonight and please leave me a feedback. I love hearing from you.
Beef Calderata

Beef Caldereta

Prep time:
Total time:
Yield: 4 to 6 Servings
Ingredients
  • 2 pounds beef stew meat, cut into 2-inch cubes
  • 2 medium potatoes, peeled and quartered
  • 2 medium carrots, peeled and cut into 2-inch cubes
  • 1 small green bell pepper, seeded and cut into cubes
  • 1 small red bell pepper, seeded and cut into cubes
  • 1 onion, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • ½ cup Spanish olives
  • 5 sweet gherkin pickles
  • 2 cups tomato sauce
  • ½ cup liver spread
  • ½ cup cheddar cheese, shredded
  • 2 to 3 Thai chili peppers, minced
  • ¼ cup oil
  • 5 cups water
  • salt and pepper to taste
Instructions
  1. In a pot over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.
  2. Remove oil from pot except about 2 tablespoons. Add onions and garlic and cook until limp. Add beef and cook, stirring occasionally, until lightly browned. Add tomato sauce and water. Bring to a boil, skimming scum that may rise to top. Lower heat, cover and cook for about 1-1/2 to 2 hours or until beef is tender. If drying out before beef is tender, add water in ½ cup increments as needed.
  3. Add chilies. Add potatoes and carrots and continue to cook until tender. Add olives and pickles.
  4. Add liver spread and cheese, stirring to combine until well-distributed. Continue to cook until cheese is melted. Season with salt and pepper to taste. Add bell peppers and cook for another 1 to 2 minutes until tender yet crisp. Serve hot.

Comments

Post a Comment