WHAT IS BEEF KALDERETA?
Beef Kaldereta is a Filipino type of beef stew dish usually with soy sauce, tomato or tomato sauce. Kaldereta is typically cooked with any type of cattle meat and served during holidays and special occasions in the Philippines. However, in some occasions, the spicy type goat meat kaldereta is often offered as “pulutan” or appetizer matched with beer or any alcoholic beverages in some “bistros” or open-air night bars. Nonetheless, the meal has developed into a standard dinner item over time, employing more readily available meats in the local market including pork, chicken, and beef. In this particular recipe, we prefer to use beef since it is our family’s usual choice of meat when it comes to stews and braised meat dishes.
A BRIEF HISTORY OF THE DISH
One of the good examples of the numerous Spanish influences on Filipino food is the “calderata” or most commonly spelled as “kaldereta”, which is derived from the term “caldera”, which means cauldron or a large cooking pot. However, in a more Filipino terminology, such cooking pot is often called “kaldero”. This type of beef stew is prepared similarly to “afritada” and “mechado” and uses the same vegetables such as tomatoes, potatoes, carrots, etc. The more costly type for special occasions also contains green peas and olives as garnishing; and for added flavors: liver spread, shredded cheese, and red bell peppers. However, this version we have prepared for you is quite simpler and great for home servings for the family. Some ingredients were not included that is why I called this “tipid” or budget version, which favors those who are trying to do some cost cutting techniques, without compromising the essence of the dish. Everything costs a lot these days…you know what I mean.
TYPE OF MEAT CUTS USED WITH SOME TIPS:
In selecting the right type of beef, I would prefer the quite harder part, block slices from the front shoulder which have plenty of collagen-rich connective tissues but with little fat content, for best results. Although other tender parts are quite good options, I prefer this for kaldereta and other braised recipes. Aside from being less expensive, this meat part also disintegrates and melts in your mouth, if slow-cooked. Also, I like to purchase the larger portions and chop it myself, even though most retailers sell ready-cut "beef stew" meat which turns out to be more expensive because someone else has done the work for you. Plus, the packed beef stew meat is often made up of leftovers from various cuts of beef and may not be cooked consistently. Isn’t it cookmates?
NOW, LET’S GO FOR THE RECIPE PROPER:
For those who would like to learn more about cooking Filipino food, this recipe is a great starter version as it is so simple, easy and doesn’t cost much, just ideal for home servings. Then eventually, you will be able to learn the version that could be served in large celebrations. Here’s a recipe package with photo and video, plus a written recipe for you. Enjoy cooking with us.
WRITTEN RECIPE:
Serves 3-4 persons
Cooking time: 60 min
Cuisine: Filipino
Course: Main Dish
LIST OF INGREDIENTS:
½ kgs Beef (front shoulder) sliced in bigger cubes, about 1.5inch
75 gms Chicken Liver (boiled and mashed into paste)
2 med. Sized Potatoes (peeled and diced approx 1inch cubes)
1 med. Sized Carrots (peeled and diced approx ½ inch cubes)
2 Green Bell Pepper (1cm square slice)
1 med sized Onion (minced)
3 cloves Garlic (minced)
1 med can peeled whole Tomatoes (or you can use fresh tomatoes)
Olive Oil
Fresh Lemon (squeezed for marinating)
4 tbsp Soy Sauce
Ground Black Pepper
2 small scoops Sugar
Bay Leaves (Laurel)
Water
COOKING INSTRUCTIONS:
1ST STEP – MARINATING THE BEEF
In a bowl, marinate the sliced beef in lemon, soy sauce and ground black pepper
Cover the bowl and refrigerate for 1 hour (or overnight for best results)
2nd STEP – MAKING THE LIVER PASTE
Wash the chicken liver;
Boil the chicken liver until blood is gone. Sprinkle some ground pepper;
When the liver is cooked, put in a saucer;
Throw away the dirty water;
Mash the chicken liver using a spoon until it becomes paste.
3rd STEP – SAUTEEING AND TENDERIZING THE MEAT
Before tenderizing process using a presure cooker, sautee the meat first;
In a hot pan, or just the pressure cooker itself, sautee the meat in a hot olive oil, onion, garlic and laurel leaves;
Add the liver paste;
Add more olive oil as needed to avoid sticking on the cooking pan;
Sprinkle some Ground black pepper;
Add some water (about 5 cups);
Add 2tbsp. Soy Sauce;
Add 2 small scoops of Sugar to balance the taste.
Bring it to a boil;
Remove the scum using the strainer;
Cover the pressure cooker and pressure cook the meat for 20 to 30 minutes. (Note: Please follow the manufacturer’s instruction sticker for safety; the use of pressure cooker is optional in this recipe. You may still have the option of conventional cooking process instead, which is quite longer and slower).
After 20 to 30 min, turn the stove off and leave it steaming for a while until it’s ready to be opened safely);
Once all the pressure is released, you may open the lid to check on the meat for tenderness;
4th STEP – SIMMERING PROCESS
On a separate pan (lower and wider cooking pan), put all the contents cooked on the pressure cooker;
While boiling, add the canned whole tomatoes (or fresh tomatoes);
Cover and let it simmer for 5 minutes;
Add the carrot cubes;
Add the potato cubes;
Let it simmer until potatoes are softened;
Add the green bell pepper squares on top;
Let it simmer for about 2 to 3 minutes;
Turn the stove off and serve Beef Kaldereta on a large bowl while it’s hot;
Best serve with steamed rice, or if you are trying to do some low carb or “keto” diet, you may consider the potatoes and carrots that go with the dish.
THANK YOU FOR COOKING WITH US!
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Great recipe! Thanks for sharing this...