Beef Kaldereta
- sixstrings17
- Apr 1, 2016
- 2 min read
Those turo-turo stands and carinderias found in the Philippines make it so easy to have essentially "ulam-bahay" or home-cooked meal any place, any time. Dishes such as menudo, giniling, adobo, and this featured one can be had with an order of rice that costs much cheaper than eating at one of the many western-style fast food there, when ordered from a turo-turo eatery. Traditionally, kalderata (meaning cauldron) is a Spanish-influenced dish made with goat meat, however, beef is the more common viande used with pork or chicken good as well. I recall eating this dish at a turo-turo "kariton" (cart) with rice for a few pesos as a child at Tondo church on Sundays. As long as you have time, this Filipino stew is an easy to make delicious dish that would bring back memories (or create new ones)!
Ingredients:
Time: 3 hours to cook the beef, 1 hour to complete
1) 1kg stewing beef (bite sized cubes)
2) 3 TBSP soy sauce or to taste
3) 3 TSP sea salt or to taste
4) 2 TSP coarse black pepper or to taste
5) 2 cups beef broth
6) 1 small can tomato sauce (231ml), unsalted
7) 4 large fresh tomatoes, cut into small pieces
8) 8 cloves garlic, minced
9) 1 large onion, chopped into small pieces
10) 1 large potato (400mg), chopped into bite sized pieces
11) 5 sticks of carrots, cut up evenly into bite sized pieces
12) Add a can of green peas if you have
13) 1 link of chorizo (I used Portuguese, but any cured chorizo will do), sliced into bite sized pieces. Have around 10 pieces.
14) Olive oil (any frying oil works) for stir frying
15 3 red chili peppers (optional)
15) 1 bell pepper, cut into bite sized pieces
16) 1 small can of liver spread. We found "pinoy style" here at an Asian supermarket (T&T)
To Do:
1) Boil enough water in a big pot to completely cover the beef. When the water boils, add the beef and simmer for 3 to 3.5 hours to completely cook the beef. This will also make the beef broth that you will need 2 cups of to be used later. Beef is done when fork tender.
2) Prepare all the other ingredients while the meat is cooking.
3) When beef is cooked, in another big pot, heat up enough oil to stir fry the garlic and onions. When aroma is released, add the tomatoes, bell pepper, chili, and stir fry together.
4) Drain and add the beef, chorizo, soy sauce, salt, black pepper and stir fry briefly. Add the beef broth, tomato sauce, peas, potatoes, carrots, can of liver spread. Simmer until sauce turns into thick gravy and carrots, potatoes are cooked. The sauce should simmer until it is rich and thick, and no longer soupy. Should be about 45 minutes. The flavours and the beef should all be infused together.
5) Salt/black pepper to taste as needed. Can be eaten immediately or can be reheated up again when ready to serve. Letting it sit covered for a few hours further tenderizes the dish with infusion of flavours.
6) Serve with plenty of steamed rice!
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