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Beef Caldereta
Introduce
Chef :
homebasedchefBeef Caldereta
This recipe is called Beef Caldereta or Kalderetang Baka which is a beef stew from the Philippines, brought by the Spanish people during their 300-year occupation in the country. The word “caldereta” is derived from the Spanish word “caldera”, which means “cauldron”, a large cast iron pot for cooking or boiling over an open fire, with a large pot and frequently with an arc-shaped hanger. There are many variations of this recipe but commonly, it is meat stewed with potatoes, carrots, bell pepper, pickle relish, green peas, peanut butter, tomato sauce, and liver paste. But for this recipe, I am going to be omitting liver paste, so this is still perfect for those who do not eat pork.
Ingredient
Food ration :
4 servingsCooking time :
1 hour 30 minutes
1/2 kilogram
Beef Cubes
4 cloves
Garlic
2 pieces
Red Onion
1 piece
Carrot
2 pieces
Potato
1 piece
Red Bell Pepper
70 grams
Tomato Paste
1 1/2 tablespoons
Peanut Butter
1/2 teaspoon
Ground Black Pepper
2 pieces
Finger Chili
1 tablespoon
Pickle Relish
3 tablespoons
Green Peas
1 tablespoon
Rock Salt
1 tablespoon
Fish Sauce
3 liters
Water
2 tablespoons
Canola Oil
Cooking instructions
* Step 1
BOIL THE BEEF UNTIL TENDER. I use a manual pressure cooker to tenderize the beef.
DISCLAIMER: If you are going to use a pressure cooker, make sure to read and follow the instruction manual of your cookware.
* Step 2
Prepare the vegetables. While boiling the beef cubes: Wash all the vegetables. Peel and chop the garlic. Peel and slice the red onion. Peel the carrots and potatoes then cut into 1-inch wedges or cubes. Soak the potatoes in water to prevent them from turning brown in color. Cut off the stem of the red bell pepper, remove the seeds and slice into pieces.
* Step 3
COOK THE CALDERETA. In a large pan over medium heat, sauté the garlic and red onion in canola oil for about 2-3 minutes. Add the boiled beef cubes, season with salt & pepper, and sauté for 5 minutes. Add the carrots, pickle relish, and around 5 ladles of beef broth; cover and simmer for 5 minutes.
* Step 4
Add the potatoes, red bell pepper, finger chili, and 5 more ladles of beef broth; cover and simmer for 5 minutes. Mix in the tomato paste and peanut butter, until fully diluted, followed by the green peas and fish sauce.
* Step 5
Reduce heat to medium-low and simmer with occasional stirring for 20 minutes or until the sauce thickens to your preferred consistency. Adjust with salt and pepper according to taste. Simmer for another 5 minutes. Remove from heat. Serve with hot steamed rice.
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