Beef Caldereta

i promised my family that i will cook dinner for them tonight, so i have decided to prepare something that they love – beef caldereta joyce’s style. why my style? it’s because i add chunky peanut butter while cooking. it gives a nice flavour that i like plus it’s more tasty than the conventional one.

for those who wants to learn how to cook the Filipino style beef caldereta, follow the easy steps below 🙂 bonne appetit!

Estimated cooking time: 1 1/2 to 2 hours

Beef Kaldereta Ingredients:

*1 kilo beef, cut 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

Kaldereta Cooking Instructions:

*In a casserole, 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 stock. Salt to taste and let 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, goat’s meat (kambing) can be used. If goat’s 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 dish.

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