Beef Kaldereta (or Caldereta) is a Filipino spicy tomato-based beef stew loved by many Filipinos. This spicy dish is commonly serve on special occasions but believe me, there is no need to wait for special event to enjoy this classic Filipino dish.
Traditionally, Kaldereta uses goat meat, but since I do not know where to get goat meat around here, I opted to cook it with the mostly preferred meat for this dish…beef. And because this dish is so loved in the Philippines, specially in the north, that a lot of people cook it using whatever meat they like or is available, like pork and chicken. The recipe itself is simple, but it might require a bit longer cooking time until the meat becomes really tender, but I assure you it is quite worth the wait.
- 2 Tbsp oil
- 2 medium potato, cubed
- 2 medium carrots, sliced
- 2 cloves garlic, minced
- 1 small onion, chopped
- 500 g beef (brisket) , cut into chunks
- 500 ml water, or more
- 3 pcs. bay leaves
- 2-3 Tbsp tomato paste
- 2-3 Tbsp liver spread
- 1 chili pepper or ⅛ tsp chili flakes (or more depending on one's taste)
- 1 cup green/red bell pepper, cut into squares
- 1 cup green peas
- ⅛ cup grated cheese
- salt and pepper
- Heat oil over medium heat i a pot or deep pan, add the potatoes and carrots and cook until edges are slightly browned. Remove potatoes and carrots from oil and set aside.
- In the same pan, saute the garlic and onion until limp. Add the beef chunks and cook for 5 minutes or until slightly browned.
- Add water and bay leaves and bring to boil. Once it boils, turn down the heat to low and cover with lid. Let it cook for 50-60 minutes or until meat is tender, stirring occasionally and adding more water as needed.
- Once meat is tender and water is reduced to half, add the tomato paste, chili and liver spread and let it cook for 5 minutes.
- Add back the cooked potatoes and carrots and the rest of vegetables and cook for another 5 minutes. Lastly add the grated cheese and season with salt and pepper.
- Serve hot with steamed rice.
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