Thursday, February 10, 2011
Beef Caldereta (Kaldereta)
I have so far tried two beef caldereta (kaldereta) recipes. One is from the Nora Daza recipe book and the other from Kulinarya. The Kulinarya recipe provides a more traditional taste (with olives and chorizo) and has a longer cooking time, while Nora Daza's recipe uses basic ingredients. I made adjustments to the recipe to cater to what my boys like.
400 grams beef cubes
6 cloves garlic, minced
1 huge red onion (or 2 small ones is okay)
4 medium tomatoes, chopped
4 medium potatoes, cut into half inch cubes
1-2 medium carrots, cut into cubes
3-6 pieces Purefoods chorizo, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cups water
2 T olive oil
1 cup tomato sauce (237 ml pack)
1 can or 1/3 cup liver spread
2 T soy sauce
1/4 cup green olives
salt to taste
pepper to taste
How to cook:
1. Boil beef and reduce heat to simmer when it begins to boil. Allow to cook until beef is tender. Remove beef from water and set aside beef stock for the sauce.
2. Saute garlic, onion and tomatoes in olive oil. Add beef, tomato sauce, liver spread, soy sauce, reserved stock, potatoes, carrots and chorizo. Simmer for 5 minutes, then add bell peppers and olives. Allow to cook until potatoes are done. Season with salt and pepper.