Beef Caldereta (Kalderetang baka)
Beef Caldereta is meat spiced with tomato sauce, chili paste, liver spread, and cheese. It is traditionally made with goat meat. Because goat meat is often unavailable in local markets, many locals use beef as a substitute. The recipe has many variations, depending on the province where it is served. This dish requires liver spread. It helps to make the soup thick and tasty. If you don’t have liver spread on hand, you can use cheese. It is an excellent beer match, as well. This dish is usually served at fiestas and various social gatherings.
- 1/2 kg beef, cut into cubes
- 2 medium potatoes, cut into bite-sizes
- 1 small carrot, cut into bite sizes
- 1/3 cup soy sauce
- 1/2 cup grated cheese
- 3 tbsp liver spread
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 large tomato, sliced
- 1 medium can (230 g) tomato sauce
- 1 red bell pepper, diced
- 2 chili peppers, minced or siling labuyo
- 3 tablespoons pickle relish
- 1 cup water (amount optional)
- salt and pepper to taste
- Servings: 5
- Time: 1 hour 20 minutes
- Level: Easy
- Cuisine: Filipino
(5 / 5)
- Add cooking oil in a preheated pan. Saute garlic, onion and tomatoes until fragrant.
- Add beef and saute until the outer parts turn light brown. Season with soy sauce and mix well.
- Pour water, simmer over low heat for about 45 minutes or until meat becomes tender.
- When meat is tender, add liver spread, and tomato sauce; stir until well blended.
- Place in carrots and potatoes. Simmer until vegetables is tender and sauce thickens. Salt and pepper to taste.
- Add red bell pepper and grated cheese; mix well.
- Sprinkle with chili peppers and pickle relish; mix together and simmer for a few minutes.
- Serve with steamed rice. Enjoy!
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