Kalderetang Baka

Name: How to cook Kalderetang Baka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

蛟龍Stormwyrm

Kalderetang Baka

This is a traditional meat stew from the Philippines. Caldereta originated in Spain, and there doesn't seem to be that much substantial difference between this Philippine and the Spanish versions I've seen. It is most frequently done with beef as I've done here, though the original uses goat meat (kalderetang kambing), and it is also possible to use pork (kalderetang baboy), or chicken (kalderetang manok). #heirloom 🇵🇭

Ingredient

Food ration :

6 servings

Cooking time :

3 hours

1/2 kg

stew beef cut in cubes

3 tbsp

bacon lard or vegetable oil

1 can (400 g)

crushed tomatoes

1 can (170 g)

tomato paste

onion, coarsely chopped

6 cloves

garlic, minced

potatoes, cubed

carrots, peeled and cubed

small bell peppers, diced

1 can (85 g)

liver spread

bay leaf

1 tsp

paprika

hot chillies (siling labuyo), optional

1/4 cup

grated cheese, optional

1 cup

lemon–lime soda (e.g. Sprite or 7-Up), optional

1 cup

red wine, optional

Cooking instructions

* Step 1

In a stew pot, sauté onions in oil or lard over medium heat until transparent. Add garlic and sauté until fragrant, about two minutes. Add beef and continue to sauté until browned.

* Step 2

Add canned tomato, tomato paste, soda, wine, bay leaf, paprika, bell peppers, chillies, liver spread, carrots, and potatoes. Add water as needed to cover all the stew ingredients. Season with salt and pepper to taste. Simmer on low heat for 1½ to 2 hours or until the meat is tender and the potatoes are cooked through.

* Step 3

Stir in the cheese, bring to a boil, and then simmer for five minutes or until the cheese is melted and the stew thickens some more. Serve with steamed rice.